Beet Salad Recipe
Baked chocolate served with whipped cream, fresh berries
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Beets
Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast in the oven for about 45-60 minutes, or until they are tender. Let them cool, then peel and slice.
- 2
Toast the Walnuts
While the beets are roasting, toast the walnuts in a dry skillet over medium heat for about 5-7 minutes, stirring frequently until they are golden and fragrant. Remove from heat and let cool.
- 3
Make the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
- 4
Assemble the Salad
In a large bowl, combine the arugula, sliced beets, toasted walnuts, and crumbled goat cheese. Drizzle with the dressing and toss gently to combine.