Description
A vibrant salad combining earthy roasted beets with creamy goat cheese, crunchy walnuts, and fresh arugula, perfect for any occasion.
Ingredients
- Fresh beets: 4 medium-sized
- Olive oil: 2 tablespoons
- Salt: to taste
- Pepper: to taste
- Arugula: 4 cups (fresh)
- Goat cheese: 150 grams (crumbled)
- Walnuts: 1/2 cup (chopped and toasted)
- Balsamic glaze: 3 tablespoons
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the beets thoroughly, trim the tops and roots, and wrap each beet in aluminum foil.
- Place the wrapped beets on a baking sheet and roast for 45-60 minutes until tender.
- Let the beets cool slightly, then peel and slice them.
- In a large salad bowl, add fresh arugula as the base and arrange the roasted beet slices on top.
- Sprinkle crumbled goat cheese and toasted walnuts over the beets.
- Drizzle olive oil and balsamic glaze over the salad, season with salt and pepper, and gently toss to combine.
- Serve immediately while the beets are still warm.
Notes
- Choose firm, smooth-skinned beets for the best flavor.
- Store leftovers in an airtight container in the refrigerator for up to a day.
- Keep the dressing separate until ready to serve to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
Keywords: Roasted Beet Goat Cheese Salad, healthy salad, vegetarian recipe