Ingredients
3 medium Fresh beets (red or golden)
6 cups Arugula
4 oz Goat cheese
1/2 cup Walnuts
2 tbsp Olive oil
1 tbsp Balsamic vinegar
1 tsp Honey
Salt, To taste
Black pepper, To taste
Instructions
1. Preheat your oven to 400°F. Wash beets thoroughly and trim the stems, leaving about an inch of the top intact. Wrap each beet in aluminum foil and roast for 45-60 minutes until tender when pierced with a fork.
2. While beets are roasting, wash and dry arugula thoroughly using a salad spinner. Place in a large serving bowl.
3. In a small skillet over medium heat, toast walnuts for 3-5 minutes until fragrant, stirring frequently to prevent burning. Set aside to cool.
4. Once beets are cool enough to handle, use a paper towel to rub off the skins. Slice into wedges or cubes.
5. Prepare the dressing by whisking together olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl.
6. Add the sliced beets to the arugula, then crumble the goat cheese over the top. Sprinkle with toasted walnuts.
7. Drizzle the dressing over the salad and toss gently to combine, being careful not to break up the goat cheese too much.
8. Serve immediately and enjoy your beautiful, flavorful creation!
Notes
Pro-Tips:
• Roast beets with their skins on, then peel them while still slightly warm for easier removal and better flavor retention.
• Toasting walnuts brings out their natural oils and adds a deeper, nuttier flavor to the salad.
• Make the dressing in a small jar and shake vigorously for perfect emulsification.
• For the best texture, add the dressing just before serving to prevent the arugula from wilting.
Variations:
• Try adding sliced pears or apples for extra sweetness and crunch. Substitute feta cheese if you prefer a saltier profile. For a heartier version, add grilled chicken or salmon. You can also swap the arugula for mixed greens or baby spinach if you want a milder base.
- Prep Time: 15
- Cook Time: 60
- Category: Easy Meals
- Method: Roast and Toss
- Cuisine: American
- Diet: Vegetarian