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