Beet Salad Recipe
Roasted beets, goat cheese, walnuts, arugula, balsamic vinaigrette.
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Ingredients
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Salad Base
Balsamic Vinaigrette
Method
Roasting Beets
- 1
Prepare the Beets
Preheat your oven to 400°F (200°C). Wash the beets thoroughly to remove any dirt. Trim the tops and tails, and wrap each beet individually in aluminum foil.
- 2
Roast the Beets
Place the wrapped beets on a baking sheet and roast in the preheated oven for about 45-60 minutes, or until they are fork-tender. Remove from the oven, unwrap, and let cool slightly before peeling off the skin.
Preparing the Salad
- 3
Prepare the Salad Ingredients
Once the beets have cooled, slice them into wedges. In a large salad bowl, combine the arugula, sliced beets, walnuts (chopped if large), and crumbled goat cheese.
- 4
Make the Vinaigrette
In a small bowl, whisk together the balsamic vinegar, olive oil, honey, salt, and black pepper until well combined and emulsified.
- 5
Dress the Salad
Drizzle the balsamic vinaigrette over the salad and gently toss to combine all ingredients. Adjust seasoning with additional salt and pepper if needed.