Roasted Beet and Arugula Salad
A vibrant salad featuring roasted beets, peppery arugula, and creamy goat cheese, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 5 oz arugula (about 5 packed cups)
- 3 medium beets (trimmed and scrubbed)
- 1/2 cup goat cheese (crumbled)
- 1/3 cup walnuts (toasted)
- 1/4 small red onion (thinly sliced)
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and roast on a baking sheet for 45 to 60 minutes until fork-tender.
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, and honey. Season with salt and pepper to taste.
- Toast walnuts in a dry skillet over medium heat for 3 to 5 minutes until golden and fragrant; let cool.
- Once the beets have cooled, peel and slice them. In a large bowl, layer arugula, beets, goat cheese, red onion, and walnuts. Drizzle with dressing before serving.
Notes
For a vegan option, omit the goat cheese or substitute with a nut-based cheese. Store unassembled ingredients separately in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
Find it online: https://us.recipesfood.org/roasted-beet-arugula-salad/
