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Roasted Beet and Arugula Salad

A vibrant and earthy salad featuring sweet roasted beets and peppery arugula, drizzled with a tangy balsamic vinaigrette.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 200
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 medium beets Roasted and cubed
  • 4 cups arugula Fresh arugula leaves
  • 2 tablespoons olive oil For the dressing
  • 2 tablespoons balsamic vinegar For the dressing
  • to taste Salt For seasoning
  • to taste Pepper For seasoning
  • 1/4 cup goat cheese Optional, for topping
  • 1/4 cup walnuts, chopped Optional, for topping

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Wash the beets thoroughly, then wrap each beet in aluminum foil, sealing it tightly.
  3. Place the wrapped beets on a baking sheet and roast in the oven for about 45-60 minutes or until fork-tender.
  4. Once roasted, let the beets cool for a few minutes, then unwrap and peel the skin off (it should come off easily!). Cut them into cubed pieces and set aside.
  5. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Taste and adjust seasoning as necessary.
Assembly
  1. In a large salad bowl, combine arugula and roasted beets. Drizzle with the balsamic vinaigrette and gently toss until well coated.
  2. If desired, sprinkle goat cheese and walnuts on top for added creaminess and crunch.
Serving
  1. Serve immediately and enjoy the delightful combination of flavors!

Notes

For substitutions, feta cheese works well in place of goat cheese. To save time, roast beets a day ahead and store them in the refrigerator. Avoid overcooking the beets to maintain their texture.