Roasted Beet Salad Recipe
A vibrant salad featuring red and golden beets, arugula, and candied nuts.
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.
Salad Ingredients
Method
Preparation Steps
- 1
Roast the Beets
Preheat your oven to 400°F (200°C). Wash and trim the tops of the red and golden beets. 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 thinly.
- 2
Prepare the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper until well combined.
- 3
Assemble the Salad
In a large bowl, combine the roasted beet slices, arugula, and candied walnuts. Crumble the goat cheese on top. Drizzle the dressing over the salad and toss gently to combine.
- 4
Serve
Serve the salad immediately, garnished with extra goat cheese or walnuts if desired.