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Roasted Beet and Arugula Salad with Goat Cheese

A colorful and elegant salad featuring sweet roasted beets, peppery arugula, and creamy goat cheese, drizzled with olive oil and balsamic vinegar.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 375
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 large Roasted beets Look for firm, unblemished skin.
  • 4 cups Fresh arugula
  • 4 oz Goat cheese Crumble over salad.
  • 2 tbsp Olive oil Drizzle over salad.
  • 1 tbsp Balsamic vinegar Drizzle over salad.
  • to taste tsp Salt Add as needed.
  • to taste tsp Pepper Add as needed.
  • optional Chopped nuts Use walnuts or pecans for added crunch.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Wash the beets thoroughly and wrap each one in foil.
  2. Place the wrapped beets directly on the oven rack and roast for about 45 to 60 minutes, until they are tender.
  3. Once the beets are done roasting, carefully take them out of the oven and let them cool.
  4. When they are cool enough to handle, unwrap them and peel off the skin. Slice the beets into wedges or rounds.
Combine and Serve
  1. In a large bowl, combine the fresh arugula with the sliced roasted beets.
  2. Crumble the goat cheese over the salad.
  3. Drizzle the olive oil and balsamic vinegar over the salad. Sprinkle with salt and pepper to taste.
  4. Gently toss the salad to combine all ingredients without mashing the beets or crumbling the cheese too much.
  5. Serve immediately for the best texture and flavor. Optionally, sprinkle with chopped nuts for added crunch.

Notes

This salad is best enjoyed fresh, but leftovers can be stored in the fridge for up to 3 days in an airtight container. Do not freeze, as the texture will be affected.