Description
Roasted Beet and Goat Cheese Salad with Arugula is a colorful, flavorful dish that transforms ordinary greens into an extraordinary experience. This salad combines sweet roasted beets, creamy goat cheese, and peppery arugula, all drizzled with tangy balsamic vinegar and olive oil. Perfect for both casual weeknight dinners and elegant gatherings, this dish not only pleases the palate but also serves as a stunning centerpiece on your table. Enjoy the balance of flavors and textures in every bite.
Ingredients
Scale
- 2 medium fresh beets
- 4 cups arugula
- 4 oz goat cheese, crumbled
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- ¼ cup walnuts, toasted
Instructions
- 1. Preheat your oven to 400°F (200°C).
- 2. Wrap the washed and trimmed beets in foil and place them on a baking sheet. Roast for 45-60 minutes until fork-tender.
- 3. Let the beets cool before peeling off their skins.
- 4. In a large bowl, toss arugula with diced roasted beets, crumbled goat cheese, and toasted walnuts.
- 5. Drizzle olive oil and balsamic vinegar over the salad and gently toss to combine.
- 6. Serve immediately or transfer to plates for individual servings.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 salad (approximately 300g)
- Calories: 350
- Sugar: 8g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 15mg