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Description
A fresh and vibrant beet salad with arugula and balsamic vinaigrette. Perfect as a light lunch or side dish.
Ingredients
- 3 medium beets, roasted and sliced
- 2 cups arugula
- 1/4 cup crumbled goat cheese
- 1/4 cup chopped walnuts
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for 45–50 minutes until tender.
- Let the beets cool, then peel and slice them.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
- Arrange the arugula on a plate, top with sliced beets, goat cheese, and walnuts.
- Drizzle the dressing over the salad and serve.
Notes
- You can use pre-cooked beets to save time.
- Replace goat cheese with feta if you prefer a stronger flavor.
- Toast the walnuts for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean