Description
A bright and elegant salad featuring fresh arugula, tender roasted beets, and creamy goat cheese, perfect for weeknight dinners or special occasions.
Ingredients
- Fresh arugula (about 4 cups)
- Beets (roasted or steamed, sliced) (about 2 medium)
- Goat cheese (crumbled, softened)
- Walnuts (toasted, optional) (or substitute pecans)
- Olive oil (extra virgin) (room temperature)
- Balsamic vinegar (freshly squeezed or aged)
- Salt (to taste)
- Pepper (freshly ground)
Instructions
- Preheat your oven to 400°F and wrap whole beets in foil, or skip if you have cooked beets. Roast for 45–60 minutes until tender.
- Let beets cool, then peel and slice into wedges or rounds.
- Add the arugula, sliced beets, and crumbled goat cheese to a large bowl.
- Sprinkle toasted walnuts over the salad, if using.
- Drizzle with olive oil and balsamic vinegar, then season with salt and pepper.
- Toss gently to combine and serve immediately.
Notes
Roast beets wrapped in foil for the sweetest bite. Cool beets fully before slicing to keep juices from wilting the arugula. Use good quality balsamic vinegar for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg