Description
A vibrant salad combining earthy roasted beets with creamy goat cheese, fresh arugula, and toasted walnuts, creating a delightful contrast of flavors and textures.
Ingredients
Scale
- 4 medium-sized beets (about 1 lb or 450 g)
- 4 cups fresh arugula (about 120 g)
- 4 oz (about 115 g) goat cheese, crumbled
- 1/4 cup walnuts, toasted and roughly chopped
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Wash the beets thoroughly under cold water, trim the tops and roots, and prepare for roasting.
- Preheat the oven to 400°F (200°C), wrap each beet in aluminum foil, and roast for 45-60 minutes until tender.
- Let the roasted beets cool slightly, peel off the skins, and slice them into rounds.
- In a large salad bowl, lay down a bed of fresh arugula, arrange the sliced beets on top, sprinkle with crumbled goat cheese, and add toasted walnuts.
- In a small saucepan, combine balsamic vinegar and honey, heat until boiling, then simmer for 10-15 minutes until thickened. Let cool.
- Drizzle the dressing over the salad before serving.
Notes
- Choose firm, unblemished beets for the best flavor.
- Opt for organic produce when possible for the freshest flavors.
- Store leftovers in an airtight container, keeping salad and dressing separate.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
Keywords: Roasted Beet Salad, Goat Cheese Salad, Healthy Salad, Vegetarian Recipe