=== console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Beet & Arugula Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Description

Beet & Arugula Salad is a vibrant and nutritious dish featuring sweet roasted beets, peppery arugula, creamy goat cheese, and crunchy walnuts, tossed in a tangy balsamic vinaigrette.

Ingredients

Units Scale
  • 4 medium beets, roasted and sliced
  • 4 cups fresh arugula
  • 1/2 cup crumbled goat cheese
  • 1/3 cup chopped walnuts, toasted
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon honey
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45–60 minutes, or until tender. Let cool, peel, and slice.
  2. In a small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and pepper to make the dressing.
  3. In a large bowl, toss arugula with the dressing.
  4. Top with sliced beets, crumbled goat cheese, and toasted walnuts.
  5. Serve immediately or chill before serving.

Notes

  • Use pre-cooked or vacuum-packed beets for convenience.
  • Substitute feta or blue cheese for goat cheese if desired.
  • Add orange segments or avocado for extra flavor and texture.

Nutrition

  • Serving Size: 1 serving
  • Calories: 220
  • Sugar: 7g
  • Sodium: 200mg
  • Fat: 15g
  • Saturated Fat: 5g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 4g
  • Protein: 6g
  • Cholesterol: 15mg

Find it online: https://recipe.ukfinda.com/beet-arugula-salad.htm