Description
Brighten up your meal with this vibrant Roasted Beet and Goat Cheese Salad with Arugula. This salad combines the earthy sweetness of roasted beets with the creamy tang of goat cheese and the peppery bite of fresh arugula, all drizzled with a simple vinaigrette.
Ingredients
4 medium beets, roasted and sliced
4 cups fresh arugula
1/2 cup crumbled goat cheese
1/4 cup walnuts, toasted and chopped
1/4 red onion, thinly sliced
2 tablespoons balsamic vinegar
1 tablespoon honey
1/4 cup olive oil
Salt and pepper to taste
Instructions
Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast them for 45-60 minutes, or until they are tender when pierced with a fork. Allow them to cool, then peel and slice them into thin wedges.
In a small bowl, whisk together the balsamic vinegar, honey, olive oil, salt, and pepper to make the vinaigrette.
In a large salad bowl, combine the arugula, roasted beet slices, crumbled goat cheese, toasted walnuts, and red onion slices.
Drizzle the vinaigrette over the salad and toss gently to combine.
Serve immediately, garnished with additional goat cheese or walnuts if desired.
Prep Time: 15 minutes
Calories: Approximately 250 per serving
Notes
This Roasted Beet and Goat Cheese Salad with Arugula is a delightful blend of flavors and textures. Perfect as a light lunch or a side dish, it’s both nutritious and satisfying, bringing a burst of color to your table.