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–+ servings

Beet and Goat Cheese Arugula Salad

A fresh and vibrant salad featuring roasted beets, creamy goat cheese, and peppery arugula, drizzled with a tangy vinaigrette.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Salad Base
  • 4 cups arugula washed and dried
  • 2 medium beets peeled and diced
  • 4 oz goat cheese crumbled
  • 1/4 cup walnuts chopped and toasted
Vinaigrette
  • 3 tbsp olive oil extra virgin
  • 1 tbsp balsamic vinegar
  • 1 tsp honey
  • 1/2 tsp Dijon mustard
  • 1 pinch salt to taste
  • 1 pinch black pepper to taste

Method
 

Roast the Beets
  1. Preheat the oven to 400°F (200°C).
  2. Place the diced beets on a baking sheet, drizzle with olive oil, and season with salt and pepper.
  3. Roast in the oven for 30-35 minutes, or until tender.
  4. Remove from the oven and let cool.
Prepare the Vinaigrette
  1. In a mixing bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined.
Assemble the Salad
  1. In a large bowl, combine the arugula, roasted beets, crumbled goat cheese, and walnuts.
  2. Drizzle with the vinaigrette and toss gently to combine.
  3. Serve immediately on salad plates.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 7gFat: 20gSaturated Fat: 5gFiber: 4gSugar: 5g

Notes

For added flavor, consider adding sliced apples or pears to the salad.

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