Roasted Beet Salad Recipe
Indulge in our vibrant Roasted Beet Salad, where earthy roasted beets meet crisp mixed greens, topped with creamy goat cheese and crunchy walnuts. Drizzled with a tangy balsamic vinaigrette, this dish is a celebration of flavors and textures that is as nourishing as it is delicious.
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Roast the Beets
Preheat your 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 they are fork-tender. Remove from the oven and let cool.
- 2
Prepare the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper. Set aside.
- 3
Assemble the Salad
Once the beets are cool, peel off the skins (they should come off easily). Cut them into wedges. In a large bowl, combine the arugula, roasted beets, walnuts, and feta cheese.
- 4
Add the Dressing
Drizzle the dressing over the salad and toss gently to combine. Adjust seasoning with additional salt and pepper if needed.
- 5
Serve
Divide the salad onto plates and serve immediately.