Roasted Beets Recipe
craisins | goat cheese | walnuts | arugula | white balsamic dressing (V/NUTS)
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.
Main Ingredients
Method
Preparation Instructions
- 1
Roasting the Beets
Preheat your oven to 400°F (200°C). Wash the beets thoroughly and trim the tops and roots. Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast in the oven for about 45-60 minutes, or until they are tender when pierced with a fork. Allow to cool, then peel the skins off and cut into wedges.
- 2
Preparing the Dressing
In a small bowl, whisk together the white balsamic vinegar, olive oil, salt, and black pepper until emulsified. Adjust seasoning to taste.
- 3
Assembling the Salad
In a large bowl, combine the roasted beet wedges, arugula, craisins, and walnuts. Crumble the goat cheese over the top. Drizzle the dressing over the salad and toss gently to combine.
- 4
Serve
Serve immediately as a fresh and vibrant salad.
