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
- 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.
- In a small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and pepper to make the dressing.
- In a large bowl, toss arugula with the dressing.
- Top with sliced beets, crumbled goat cheese, and toasted walnuts.
- 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