Roasted Balsamic Beet Salad Recipe
Arugula, roasted red beets, red onion, goat cheese, walnuts, balsamic glaze
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Ingredients
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Salad Base
Toppings
Method
Preparation of Ingredients
- 1
Roasting the Beets
Preheat your oven to 400°F (200°C). Wash the red beets thoroughly and trim off the tops and tails. Wrap each beet in aluminum foil and place them on a baking sheet. Roast in the preheated oven for about 45-60 minutes, or until they are tender when pierced with a fork. Allow to cool, then peel the skins off and slice them into wedges.
- 2
Preparing the Onion
While the beets are roasting, slice the red onion thinly. You can soak the slices in cold water for about 10 minutes to mellow the flavor if desired. Drain and set aside.
- 3
Toasting the Walnuts
In a dry skillet over medium heat, toast the walnuts for about 5 minutes, stirring occasionally, until they are fragrant and lightly browned. Remove from heat and let cool.
Assembling the Salad
- 4
Mixing the Salad
In a large bowl, combine the arugula, roasted beet wedges, and sliced red onion. Toss gently to mix the ingredients.
- 5
Adding Toppings
Crumble the goat cheese over the salad mixture and sprinkle the toasted walnuts on top.
- 6
Drizzling with Balsamic Glaze
Drizzle the balsamic glaze over the salad just before serving, and add salt and pepper to taste. Toss lightly to coat everything evenly.