Roasted Beet Salad Recipe
Thinly sliced red beets, lemony arugula, aged balsamic, goat cheese, pistachio.
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.
Vegetables
Dressing
Toppings
Method
Preparation of Beets
- 1
Roast the Beets
Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil individually and place them on a baking sheet. Roast for about 45-60 minutes, or until a fork easily pierces through them. Let them cool before peeling.
- 2
Slice the Beets
Once cooled, peel the beets and slice them thinly using a sharp knife or a mandoline. Set aside.
Dressing Preparation
- 3
Make the Dressing
In a small bowl, whisk together the lemon juice, olive oil, aged balsamic vinegar, salt, and black pepper until well combined.
Assemble the Salad
- 4
Combine Ingredients
In a large bowl, add the arugula and sliced beets. Drizzle the dressing over the top and toss gently to combine.
- 5
Add Toppings
Crumble the goat cheese over the salad and sprinkle the pistachios on top. Serve immediately.
