Arugula & Roasted Beets Recipe
honey-goat cheese, toasted walnuts, sherry vinaigrette
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
Prepare the Beets
- 1
Roast the Beets
Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until tender. Allow to cool, then peel and slice.
Prepare the Dressing
- 2
Make the Sherry Vinaigrette
In a small bowl, whisk together the sherry vinegar, olive oil, Dijon mustard, honey, salt, and black pepper until well combined.
Assemble the Salad
- 3
Combine Ingredients
In a large bowl, add the arugula and sliced roasted beets. Crumble the honey-goat cheese over the top and sprinkle with toasted walnuts.
- 4
Dress the Salad
Drizzle the sherry vinaigrette over the salad and gently toss to combine. Adjust seasoning with more salt and pepper if needed.