Roasted Beets & Baby Arugula Salad Recipe

Preparation Instructions

1. 1

   Roasting 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 tender when pierced with a fork. Remove from the oven and let cool. Once cool, peel and slice the beets.

2. 2

   Preparing the Goat Cheese

   While the beets are roasting, preheat a skillet over medium heat. Crumble the goat cheese into small rounds and lightly sauté them in the skillet until crispy and golden brown on the outside, about 2-3 minutes. Remove from heat and set aside.

3. 3

   Making the Vinaigrette

   In a small bowl, whisk together olive oil, balsamic vinegar, truffle oil, honey, salt, and black pepper until well combined.

4. 4

   Assembling the Salad

   In a large bowl, combine the baby arugula, roasted beet slices, and candied walnuts. Drizzle the truffle vinaigrette over the salad and toss gently to combine. Top with the crispy goat cheese.