Description
A vibrant and nutritious Beet Salad with Arugula, featuring roasted beets, fresh arugula, tangy goat cheese, crunchy nuts, and a flavorful balsamic dressing. This salad is a colorful and delicious addition to any meal.
Ingredients
Scale
For the Salad:
- 3 medium beets, trimmed and scrubbed
- 4 cups fresh arugula
- 1/4 cup crumbled goat cheese or feta
- 1/4 cup chopped walnuts or pecans (toasted)
- 2 tablespoons dried cranberries (optional)
- Salt and black pepper to taste
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Pinch of salt and pepper
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Wrap the beets individually in foil and place them on a baking sheet. Roast for 40–50 minutes, or until a knife slides easily into the center. Let cool, then peel and cut into wedges or cubes.
- Make the dressing: In a small bowl or jar, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
- Assemble the salad: In a large bowl, combine the arugula, roasted beets, goat cheese, nuts, and cranberries (if using). Drizzle with the dressing and toss gently to combine. Serve immediately.
Notes
- You can roast the beets ahead of time and store them in the fridge for up to 3 days.
- Add grilled chicken or lentils to make this a more filling meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting, No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 salad
- Calories: 220
- Sugar: 7 g
- Sodium: 210 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 10 mg
