Roasted Beet & Goat Cheese Salad Recipe
Gluten Free, arugula, toasted almonds, balsamic
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 Base
Toppings
Dressing
Method
Preparation of Beets
- 1
Roast the Beets
Preheat your oven to 400°F (200°C). Wash the beets thoroughly and wrap them individually in aluminum foil. Place them on a baking sheet and roast in the oven for about 45-60 minutes, or until tender when pierced with a fork. Once done, remove from the oven and let cool. Once cooled, peel the skin off and slice them into wedges.
Salad Assembly
- 2
Combine Ingredients
In a large salad bowl, add the fresh arugula as the base. Top it with the roasted beet wedges and crumbled goat cheese. Sprinkle the toasted almond slices over the top.
Dressing Preparation
- 3
Make the Dressing
In a small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and black pepper until well combined. Adjust seasoning to taste.
Final Assembly
- 4
Dress the Salad
Drizzle the dressing over the salad just before serving. Gently toss the salad to combine all ingredients. Serve immediately.
