Description
A vibrant and healthy roasted beet salad featuring tender, sweet beets combined with peppery arugula, creamy goat cheese, and crunchy toasted walnuts, all tossed in a tangy balsamic vinaigrette. Perfect as a light lunch or side dish, this gluten-free and vegetarian salad offers a delightful balance of flavors and textures.
Ingredients
Scale
Beets
- 4 medium beets, trimmed and scrubbed
Dressing
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Salad
- 1/4 cup crumbled goat cheese
- 1/4 cup chopped walnuts, toasted
- 2 cups arugula or mixed greens
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Roast the Beets: Preheat your oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast the beets in the oven for 45 to 60 minutes, until a fork easily pierces through them, indicating tenderness.
- Prepare the Beets: Remove the roasted beets from the oven and allow them to cool enough to handle. Once cool, peel off the skins and cut the beets into bite-sized cubes for the salad.
- Make the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper until well combined to create a tangy and slightly sweet dressing.
- Assemble the Salad: In a large bowl, combine the cubed beets, arugula or mixed greens, crumbled goat cheese, and toasted walnuts. Drizzle the dressing over the mixture and toss gently to coat everything evenly.
- Finish and Serve: Sprinkle the salad with chopped fresh parsley if using, then serve immediately as a refreshing and colorful dish.
Notes
- Roast the beets up to 3 days in advance and store them in the refrigerator to save time.
- Substitute goat cheese with feta or blue cheese for a different flavor profile.
- To make this salad vegan, omit the cheese or use a dairy-free alternative and replace honey with maple syrup.
