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Arugula and Roasted Beet Salad with Goat Cheese
This vibrant salad combines the peppery bite of fresh arugula with the earthy sweetness of roasted beets and the creamy tang of goat cheese. Topped with crunchy walnuts and a luscious balsamic vinaigrette, this dish is not only a feast for the eyes but also a delightful medley of flavors and textures. Perfect as a light lunch or an elegant side dish, this salad celebrates seasonal produce and offers a refreshing contrast to heavier meals. Historically, beets have been cultivated since ancient times, prized for their nutritional value and versatility in salads and other dishes.
Servings: 4
Ingredients
- Arugula
- 4 cups, washed and dried
- Roasted beets
- 2 medium, peeled and sliced
- Goat cheese
- 4 ounces, crumbled
- Walnuts
- 1/2 cup, toasted and roughly chopped
- Extra virgin olive oil
- 3 tablespoons
- Balsamic vinegar
- 2 tablespoons
- Salt
- to taste
- Black pepper
- to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wrap the beets individually in aluminum foil and place them on a baking sheet. Roast for 40-45 minutes, or until tender when pierced with a fork. Once done, allow them to cool before peeling and slicing.
- In a large bowl, combine the arugula, sliced roasted beets, crumbled goat cheese, and toasted walnuts.
- In a separate small bowl, whisk together the balsamic vinegar, extra virgin olive oil, salt, and black pepper until well combined.
- Drizzle the dressing over the salad mixture and gently toss to combine, ensuring everything is well coated.
- Serve immediately for the freshest taste, or refrigerate for up to an hour to allow the flavors to meld.
Dietary Information
Servings: 4 • Dish Type: Salad • Prep Time: 15 minutes • Cook Time: 45 minutes • Calories: 250 • Fat: 19g • Carbs: 15g • Protein: 6g • Sodium: 200mg • Sugar: 6g
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