This Beet and Arugula Salad is a vibrant and refreshing dish that combines the earthy sweetness of roasted beets with the peppery bite of fresh arugula. Topped with crumbled feta cheese and a drizzle of tangy balsamic vinaigrette, this salad offers a delightful balance of flavors and textures. Perfect as a light starter or a nutritious side, it showcases the beauty of seasonal ingredients while adding a colorful touch to any meal. Enjoy each bite as the bold flavors come together in this nutritious and satisfying salad.
Beet and Arugula Salad
Ingredients
BEETS
- 3 medium red beets, peeled and cubed
- 2 tbsp olive oil
- 1/2 tsp salt
SALAD
- 5 cups fresh arugula
- 1/2 cup crumbled goat cheese
- 1/3 cup chopped walnuts
DRESSING
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp honey
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 400°F.
- Peel 3 medium red beets and cut them into 1-inch cubes. Toss the beet cubes with 2 tablespoons olive oil and 1/2 teaspoon salt in a mixing bowl. Spread the seasoned beets in a single layer on a baking sheet lined with parchment paper. Roast the beets at 400°F for 35-40 minutes until fork-tender and slightly caramelized at the edges.
- Remove the roasted beets from the oven and let them cool for 15 minutes to room temperature.
- While beets cool, whisk together 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon honey, and 1/4 teaspoon black pepper in a small bowl.
- Place 5 cups fresh arugula in a large salad bowl.
- Add the cooled roasted beets to the arugula.
- Pour the prepared dressing over the salad ingredients. Gently toss everything together until evenly coated.
- Sprinkle 1/2 cup crumbled goat cheese and 1/3 cup chopped walnuts over the top.
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