Description
This Roasted Beet and Arugula Salad is earthy, fresh, and satisfying. With sweet roasted beets, peppery arugula, creamy goat cheese, and crunchy walnuts, it’s dressed in a light balsamic vinaigrette perfect for any occasion.
Ingredients
4 medium beets
4 cups fresh arugula
1/3 cup goat cheese, crumbled
1/4 cup walnuts, toasted
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
Salt and freshly cracked black pepper to taste
Instructions
1. Preheat oven to 400°F (200°C). Wrap each beet in foil and place on a baking sheet. Roast for 45–60 minutes, until tender. Let cool, then peel and slice.
2. In a small bowl, whisk olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until combined.
3. Arrange arugula on a platter or bowl. Top with sliced beets, goat cheese, and walnuts. Drizzle with vinaigrette and serve.
Notes
Roast red and golden beets separately to keep their colors vibrant.
Toast the walnuts for deeper flavor.
Add grilled chicken or salmon for a protein boost.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 7g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
Keywords: beet salad, arugula, healthy, vegetarian