Description
Experience the vibrant flavors of roasted beets, creamy goat cheese, and crunchy walnuts in this delightful salad—perfect for any occasion!
Ingredients
Scale
For the Salad:
- 4 medium fresh beets
- 4 oz creamy goat cheese, crumbled
- 1 cup toasted walnuts, chopped
- 4 cups fresh arugula
For the Dressing:
- 2 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
Instructions
- 1. Roast the Beets: Preheat your oven to 400°F (200°C). Rinse and scrub the beets, wrap each in aluminum foil, and place them on a baking sheet. Roast for about 45 minutes until tender.
- 2. Cool and Peel: Once roasted, let the beets cool slightly. Use paper towels to rub off the skins—they should slide off easily.
- 3. Prepare Ingredients: While the beets cool, chop walnuts and toast them in a dry skillet over medium heat for about five minutes, stirring frequently to prevent burning.
- 4. Make the Dressing: In a small bowl, whisk together olive oil and balsamic vinegar in equal parts. Season lightly with salt and pepper.
- 5. Assemble Your Salad: Slice the cooled beets into wedges or cubes. In a large bowl, combine arugula, sliced beets, toasted walnuts, and crumbled goat cheese. Drizzle generously with vinaigrette.
- 6. Serve It Up: Transfer the salad onto plates or serve family-style on a large platter. Enjoy as an impressive appetizer or light meal.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 290
- Sugar: 8g
- Sodium: 180mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 15mg