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Roasted Beet and Arugula Salad

A vibrant and nutritious salad featuring roasted beets, fresh arugula, crumbled goat cheese, and toasted walnuts, drizzled with a balsamic dressing.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 4 medium beets, peeled and cut into wedges
  • 4 cups arugula, washed and dried
  • 1/4 cup goat cheese, crumbled Can be substituted with feta or blue cheese.
  • 1/4 cup walnuts, toasted Toast in a dry skillet for about 5 minutes.
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • Salt and pepper To taste.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Peel the beets and cut them into wedges.
  3. In a large mixing bowl, toss the beet wedges with olive oil, salt, and pepper until well coated.
Cooking
  1. Spread the seasoned beets out on a baking sheet in a single layer and roast in the preheated oven for about 30-35 minutes or until tender and caramelized, flipping them halfway through.
  2. While beets are roasting, toast the walnuts in a dry skillet over medium heat for about 5 minutes.
Mixing and Serving
  1. In a large bowl, combine the arugula, roasted beets, crumbled goat cheese, and toasted walnuts.
  2. In a small bowl, whisk together the remaining olive oil and balsamic vinegar.
  3. Drizzle the dressing over the salad and toss gently to combine.
  4. Serve the salad warm or at room temperature.

Notes

To prevent sogginess, avoid adding the dressing until ready to serve. Store leftovers in an airtight container for up to 3 days, keeping the dressing separate until ready to enjoy.