Roasted Beet & Goat Cheese Recipe
Gluten Free, arugula, toasted almonds, balsamic
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Ingredients
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Salad Base
Toppings
Dressing
Method
Preparation of Beets
- 1
Roasting the Beets
Preheat your oven to 400°F (200°C). Wash and trim the beets, leaving about an inch of the stem intact. Wrap each beet in aluminum foil and place them on a baking sheet. Roast in the oven for 45-60 minutes, or until a fork can easily pierce through the beets. Remove from the oven and let cool.
- 2
Peeling the Beets
Once the beets are cool enough to handle, peel off the skin using your hands or a paper towel. Cut the beets into wedges or slices as desired.
Salad Assembly
- 3
Mixing the Salad Ingredients
In a large salad bowl, add the arugula and the roasted beet slices. Crumble the goat cheese on top, and sprinkle the toasted almonds evenly over the salad.
Dressing Preparation
- 4
Making the Dressing
In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and black pepper until well combined.
Final Assembly
- 5
Dressing the Salad
Drizzle the dressing over the salad just before serving. Toss gently to combine all ingredients without bruising the arugula. Serve immediately.
