Beet & Arugula Salad

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 servings

Description

Beet & Arugula Salad is a vibrant and nutritious dish featuring sweet roasted beets, peppery arugula, creamy goat cheese, and crunchy walnuts, tossed in a tangy balsamic vinaigrette.

Ingredients

• 4 medium beets, roasted and sliced
• 4 cups fresh arugula
• 1/2 cup crumbled goat cheese
• 1/3 cup chopped walnuts, toasted
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon honey
• Salt and pepper to taste

Instructions

Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45–60 minutes, or until tender. Let cool, peel, and slice.
In a small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and pepper to make the dressing.
In a large bowl, toss arugula with the dressing.
Top with sliced beets, crumbled goat cheese, and toasted walnuts.
Serve immediately or chill before serving.

Notes

Use pre-cooked or vacuum-packed beets for convenience.
Substitute feta or blue cheese for goat cheese if desired.
Add orange segments or avocado for extra flavor and texture.

Nutrition (per serving)

Calories: 220
Fat: 15g

• Saturated Fat: 5g
• Unsaturated Fat: 9g
• Trans Fat: 0g
  Carbohydrates: 15g
• Sugar: 7g
• Fiber: 4g
  Protein: 6g
  Cholesterol: 15mg
  Sodium: 200mg

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