Roasted Beet Salad Recipe
Seasonal roasted beets, goat cheese, arugula, and candied walnuts with a balsamic reduction.
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Ingredients
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Vegetables
Dressing
Salad Toppings
Method
Preparation of Beets
- 1
Roasting Beets
Preheat the oven to 400°F (200°C). Clean the beets thoroughly and trim off any greens. Wrap each beet individually in aluminum foil and place them on a baking sheet.
- 2
Bake
Roast the beets in the preheated oven for about 45-60 minutes, or until they are tender when pierced with a fork. Once done, remove from the oven and let cool.
- 3
Peeling Beets
Once the beets are cool enough to handle, unwrap them and peel off the skin with your hands or using a paper towel. Cut them into wedges or slices.
Making the Balsamic Reduction
- 4
Preparation
In a small saucepan, combine balsamic vinegar, honey, salt, and black pepper. Bring to a boil over medium heat.
- 5
Reduce
Lower the heat and let the mixture simmer for about 15-20 minutes, stirring occasionally, until it thickens and reduces by half.
- 6
Finishing Touch
Remove from heat and let it cool. It will thicken further as it cools.
Assembling the Salad
- 7
Combine Ingredients
In a large bowl, add the arugula. Top with roasted beet slices, crumbled goat cheese, and candied walnuts.
- 8
Dressing
Drizzle the balsamic reduction and olive oil over the salad. Toss gently to combine, ensuring all ingredients are coated.
- 9
Serve
Plate the salad and serve immediately. Enjoy your roasted beet salad!
