Elevate your salad game with a burst of color and flavor in our Roasted Beet Arugula Salad with Goat Cheese! This vibrant dish not only tantalizes your taste buds but also packs a nutritional punch, making it the perfect choice for a light lunch or a stunning side at your next dinner party. Imagine the earthy sweetness of roasted beets mingling with the peppery notes of fresh arugula, all topped off with creamy goat cheese and crunchy walnuts. Intrigued? Let’s dive into this delightful recipe that’s as easy to prepare as it is delicious!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 medium beets, roasted and diced
- 4 cups arugula
- 1/2 cup goat cheese, crumbled
- 1/4 cup walnuts, toasted
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Wash the beets thoroughly and trim off the tops and root ends.
- Wrap each beet individually in aluminum foil, creating a sealed packet to prevent moisture loss during roasting.
- Place the foil-wrapped beets on a baking sheet and roast in the preheated oven for 25-30 minutes, or until they are tender when pierced with a fork.
- Remove beets from the oven and let them cool for 10-15 minutes. Once cool enough to handle, use a paper towel to gently rub off the skin.
- Dice the roasted beets into bite-sized cubes, approximately 1/2 inch in size.
- In a small dry skillet, toast the walnuts over medium heat for 3-4 minutes, stirring frequently to prevent burning. Set aside to cool.
- In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper to create the dressing.
- In a large salad bowl, spread the fresh arugula as the base.
- Arrange the diced roasted beets evenly over the arugula.
- Sprinkle the crumbled goat cheese and toasted walnuts over the salad.
- Drizzle the balsamic vinaigrette over the salad just before serving.
- Gently toss the salad to ensure even distribution of ingredients and dressing.
- Serve immediately and enjoy the vibrant, fresh flavors of the roasted beet salad.
Tips
- Roasting Beets: For the best flavor, choose medium-sized beets that are firm and smooth. Wrapping them in foil helps retain moisture and ensures they roast evenly.
- Cooling Beets: Allow the roasted beets to cool slightly before peeling. The skin should slip off easily when rubbed with a paper towel.
- Toasting Walnuts: Keep a close eye on the walnuts while toasting; they can go from perfectly golden to burnt in just a few seconds.
- Dressing Balance: Adjust the balsamic vinegar and olive oil ratio to suit your taste. If you prefer a tangier dressing, add more vinegar!
- Serving Fresh: Toss the salad just before serving to keep the arugula crisp and fresh. You can also serve the dressing on the side for guests to add as they like.
- Add-Ins: Feel free to customize your salad by adding sliced apples or pears for a hint of sweetness, or even some roasted chicken for extra protein.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 15g
Protein: 8g
Fat: 16g
Saturated Fat: 5g
Cholesterol: 15mg
