Roasted Beet Salad Recipe
arugula, roasted beets, watermelon radish, lemon thyme goat cheese, candied pecans, balsamic vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Method
Preparation Steps
- 1
Roast the Beets
Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until they are tender when pierced with a fork. Let them cool, then peel and slice.
- 2
Prepare the Watermelon Radish
Slice the watermelon radish thinly using a mandoline or sharp knife. Set aside.
- 3
Combine Salad Ingredients
In a large bowl, add the arugula, roasted beet slices, and watermelon radish. Crumble the lemon thyme goat cheese on top and sprinkle with candied pecans.
- 4
Dress the Salad
Drizzle the balsamic vinaigrette over the salad and gently toss to combine. Serve immediately.