Description
This Roasted Beet and Arugula Salad is a vibrant, nourishing dish that combines sweet roasted beets, peppery arugula, creamy goat cheese, and crunchy toasted walnuts. Finished with a tangy balsamic glaze, it’s ideal for elegant entertaining or refreshing weekday meals.
Ingredients
4 medium beets
5 ounces arugula
3 ounces goat cheese, crumbled
1/3 cup walnuts, toasted
1 tablespoon olive oil
2 tablespoons balsamic glaze
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Preheat oven to 400°F (200°C). Wash and trim the beets. Wrap each beet in foil or place on a parchment-lined baking sheet and roast for 45–60 minutes until tender.
2. Let the beets cool, then peel and slice into wedges or rounds.
3. In a dry skillet, toast the walnuts over medium heat for 2–3 minutes, stirring frequently until fragrant.
4. Rinse and thoroughly dry arugula using a salad spinner.
5. Place arugula in a large bowl or platter. Top with sliced roasted beets, crumbled goat cheese, and toasted walnuts.
6. Drizzle with balsamic glaze and a little olive oil. Season with salt and pepper. Serve immediately.
Notes
Roast the beets in advance to save time during busy weekdays.
Use gloves to handle beets if you’re concerned about staining.
For extra flavor, marinate the roasted beets in balsamic vinegar for 10 minutes before assembling.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 9g
- Sodium: 270mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 10mg
Keywords: beet salad, arugula salad, roasted beet salad