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Beet and Arugula Salad

Beet and Arugula Salad

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Prep Time 25 minutes
Cook Time 40 minutes
CHILL 1 hour
Total Time 2 hours 5 minutes
Course Salad
Servings 4 servings

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.
Keyword Arugula Salad, roasted beets
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