Roasted Beet Salad Recipe
goat cheese, arugula, toasted walnut, provençal vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Roast the Beets
Preheat the oven to 400°F (200°C). Wrap each beet 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
Toast the Walnuts
In a dry skillet over medium heat, toast the walnuts for about 5-7 minutes, stirring occasionally until they are fragrant and lightly browned. Remove from heat and let cool.
- 3
Make the Vinaigrette
In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until well combined.
- 4
Assemble the Salad
In a large bowl, mix the arugula with the roasted beet slices and toasted walnuts. Drizzle with vinaigrette and toss gently to combine.
- 5
Serve
Top the salad with crumbled goat cheese and serve immediately.