Beet Balsamic Salad Recipe
roasted beets, served on fresh arugula and tossed in lemon vinaigrette with creamy goat cheese, pickled red onions, and walnuts - topped with balsamic glaze.
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Roast 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 they are tender when pierced with a fork. Let cool, then peel and slice into wedges.
- 2
- 3
Prepare the Vinaigrette
In a small bowl, whisk together the juice of 1 lemon, 3 tablespoons of olive oil, salt, and pepper to taste.
- 4
Assemble the Salad
In a large mixing bowl, combine the arugula, roasted beet wedges, pickled red onions, and walnuts. Drizzle with the lemon vinaigrette and toss gently to combine.
- 5
Add Cheese and Glaze
Crumble the goat cheese over the top of the salad. Drizzle with balsamic glaze and serve immediately.