Arugula, Roasted Beet, and Goat Cheese Salad (30 Minutes)

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Looking for a restaurant-quality salad at home? Look no further than this delicious and nutritious recipe! Peppery arugula is paired with earthy and sweet roasted beets, creamy and tangy goat cheese, and crunchy walnuts for an irresistible combination. This dish is dressed with a simple balsamic vinaigrette that complements the flavors of the ingredients perfectly. Let’s begin!

Ingredients

Units Scale
  • 4 medium beets, peeled and cut into small wedges
  • 4 cups arugula
  • 1/2 cup crumbled goat cheese
  • 1/2 cup chopped walnuts
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • Salt and black pepper, to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Toss the beets with olive oil, salt, and black pepper in a bowl.
  3. Arrange the beets in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
  4. While the beets are roasting, prepare the dressing by whisking together balsamic vinegar, honey, olive oil, salt, and black pepper in a small bowl.
  5. In a large salad bowl, combine the arugula, roasted beets, goat cheese, and chopped walnuts.
  6. Drizzle the dressing over the salad and toss to combine.
  7. Serve immediately.

Notes

To make this salad even more delicious, you can add some sliced avocados, sliced red onions, or dried cranberries. If you don’t have arugula, you can use any other leafy green, such as spinach or mixed greens. To save time, you can roast the beets in advance and store them in the refrigerator for up to 3 days. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Find it online: https://www.heresyourdinner.com/arugula-roasted-beet-and-goat-cheese-salad-30-minutes/