Description
A flavorful salad featuring sweet roasted beets, peppery arugula, and creamy goat cheese, perfect for a light meal or side dish.
Ingredients
Salad Ingredients
- 4 medium Beets (Roasted or cooked store-bought beets)
- 6 cups Baby arugula (Easiest to eat)
- 4 ounces Goat cheese (Crumbled or sliced into small pieces)
- 1/2 cup Toasted walnuts or pecans (Optional for added crunch)
- 1/4 medium Red onion (Thinly sliced for bite)
- 1/4 cup Balsamic vinaigrette (Homemade or store-bought)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Optional Extras
- 1 orange Orange segments (For a citrusy flavor)
- 1 medium Apple (Sliced)
- 1 teaspoon Honey (Small drizzle for sweetness)
Instructions
Preparation
- Roast the beets: preheat the oven to 400°F. Scrub the beets, wrap them in foil, and roast until a knife easily slides in.
- Let the beets cool, then rub off the skins with a paper towel and slice or cube them.
- Make the dressing: combine balsamic vinegar, olive oil, a small amount of Dijon, salt, and pepper in a jar. Shake well and taste. Adjust sweetness with honey if needed.
Assembly
- In a large bowl, add the arugula, beets, red onion, and nuts.
- Drizzle with the dressing lightly and toss gently.
- Add goat cheese last to keep it in crumbles.
Notes
For meal prep, store components separately to avoid sogginess. Dress the salad right before serving for best results.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Lunch, Salad, Side Dish
- Cuisine: American