Get ready to tantalize your taste buds with a stunning Roasted Beet Salad that's about to become your new obsession! Imagine a vibrant dish where sweet, earthy roasted beets meet juicy cherry tomatoes, creamy goat cheese, and peppery arugula, all drizzled with a mouthwatering balsamic vinaigrette. This isn't just a salad - it's a culinary masterpiece that will transform your perception of healthy eating and leave your dinner guests begging for the recipe.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- Beets
- Cherry Tomatoes
- Goat Cheese
- Arugula
- Balsamic Vinegar
- Olive Oil
- Salt
- Pepper
Instructions
- Preheat the oven to 425°F (220°C). Wash and trim the beets, leaving about 1/2 inch of stem intact to prevent bleeding during roasting.
- Wrap each beet individually in aluminum foil, creating a sealed packet. Place the wrapped beets on a baking sheet.
- Roast the beets in the preheated oven for 25-30 minutes, or until they are tender when pierced with a fork. Cooking time may vary depending on the size of the beets.
- While the beets are roasting, wash and halve the cherry tomatoes. Set aside.
- Once beets are done, remove from oven and let cool for 10-15 minutes. When cool enough to handle, use a paper towel to gently rub off the skin.
- Cut the roasted beets into bite-sized wedges or cubes.
- In a small bowl, whisk together balsamic vinegar, olive oil, salt, and freshly ground black pepper to create the dressing.
- Arrange fresh arugula leaves on a serving platter as the salad base.
- Scatter the roasted beet pieces and halved cherry tomatoes over the arugula.
- Crumble fresh goat cheese over the salad.
- Drizzle the prepared balsamic vinaigrette over the entire salad.
- Serve immediately at room temperature, allowing the warm beets to slightly wilt the arugula.
Tips
- Choose small to medium-sized beets for more even roasting and tender texture.
- Wear disposable gloves when handling beets to prevent staining your hands.
- For extra flavor, you can add a sprinkle of toasted pine nuts or walnuts for crunch.
- Use fresh, high-quality goat cheese for the most creamy and tangy result.
- If you prefer a warmer salad, serve immediately after assembling while beets are still slightly warm.
- For a make-ahead option, roast beets and prepare vinaigrette in advance, assembling just before serving to keep arugula fresh.
- Experiment with different herbs like fresh basil or thyme for added complexity.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 8g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 20mg
