Roasted Beet Salad Recipe
roasted red and gold beets, arugula, grapefruit, orange, goat cheese, toasted almonds
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Roast the Beets
Preheat the oven to 400°F (200°C). Wrap the red and gold beets individually in aluminum foil and place them on a baking sheet. Roast in the oven for about 45-60 minutes, or until they are tender when pierced with a fork. Let them cool, then peel and cut them into wedges.
- 2
Prepare the Citrus
While the beets are roasting, segment the grapefruit and orange. To do this, cut off the top and bottom of each fruit, stand them upright, and slice off the skin and pith. Carefully cut between the membranes to release the segments into a bowl, catching the juice.
- 3
Make the Dressing
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper. Adjust seasoning to taste.
- 4
Assemble the Salad
In a large bowl, combine arugula, roasted beet wedges, citrus segments, and any juice collected. Drizzle with the dressing and toss gently to combine. Top with crumbled goat cheese and toasted almonds.
- 5
Serve
Serve immediately as a fresh and vibrant salad.