Roasted Beets Recipe
Baby arugula, roasted beets, roasted butternut squash, crumbled goat cheese, candied walnuts, honey-balsamic vinaigrette.
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Ingredients
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Salad Ingredients
Honey-Balsamic Vinaigrette Ingredients
Method
Salad Preparation
- 1
Roast the Beets
Preheat your 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, peel the skin, and cut into wedges.
- 2
Roast the Butternut Squash
While the beets are roasting, prepare the butternut squash. Peel and dice the squash into 1-inch cubes. Toss in olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for about 25-30 minutes or until golden and tender, stirring halfway through.
- 3
Prepare the Arugula and Toppings
In a large serving bowl, add the baby arugula. Once the beets and butternut squash are roasted and cooled, add them to the bowl. Top with crumbled goat cheese and candied walnuts.
Vinaigrette Preparation
- 4
Make the Vinaigrette
In a small bowl, whisk together balsamic vinegar, honey, olive oil, salt, and black pepper until well combined. Adjust salt and pepper to taste.
- 5
Dress the Salad
Drizzle the honey-balsamic vinaigrette over the salad just before serving. Toss gently to combine all ingredients evenly.
