Description
A simple yet elegant salad featuring roasted beets and peppery arugula, complemented by a tangy vinaigrette and creamy cheese.
Ingredients
Scale
- 4 medium beets (red or golden)
- 4 cups baby arugula, washed and spun dry
- 2–3 oz goat cheese or feta, crumbled
- 1/3 cup toasted nuts (almonds or walnuts), roughly chopped
- 3 tbsp extra-virgin olive oil
- 1 1/2 tbsp balsamic vinegar (or lemon juice)
- Salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Clean and season whole beets with olive oil, salt, and pepper. Wrap in foil and roast for 45–60 minutes until tender.
- Let beets cool, then peel and slice into wedges or cubes.
- In a small jar, combine olive oil, balsamic vinegar, salt, and pepper. Shake or whisk until emulsified.
- Just before serving, toss the arugula with a small amount of the dressing.
- Arrange dressed arugula on a plate, top with beet slices, crumbled cheese, and nuts. Drizzle remaining dressing over the top and serve.
Notes
Dress arugula right before serving to maintain its freshness and crunch. Use gloves while handling beets to avoid staining fingers.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 10mg