Beet Salad Recipe
with arugula, orange & pomegranate, pistachio, goat cheese and cherry vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 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 fork-tender. Let cool, then peel and slice.
- 2
Prepare the Orange
While the beets are cooling, peel and segment the orange, removing any seeds. Set aside.
- 3
Assemble the Salad
In a large bowl, combine the arugula, roasted beets, orange segments, pomegranate seeds, and pistachios.
- 4
Add Goat Cheese
Crumble the goat cheese over the salad.
- 5
Dress the Salad
Drizzle with cherry vinaigrette (store-bought or homemade) and toss gently to combine.
- 6
Serve
Serve immediately as a fresh side dish or light main course.
