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Ingredients
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Salad Base
Toppings
Dressing
Method
Preparation
- 1
Roast the Beets
Preheat your oven to 400°F (200°C). Wash the beets thoroughly and wrap each beet individually in aluminum foil. Place them on a baking sheet and roast for about 45-60 minutes, or until they are tender when pierced with a fork.
- 2
Prepare the Salad Base
While the beets are roasting, rinse and dry the arugula. Cut the cherry tomatoes in half and set aside.
- 3
Prepare the Walnuts
In a dry skillet over medium heat, toast the walnuts for about 5-7 minutes until they are fragrant and slightly browned. Stir frequently to prevent burning. Remove from heat and let cool.
Assembly
- 4
Peel and Slice the Beets
Once the beets are done roasting, let them cool for a few minutes. Carefully unwrap the foil and peel the skin off (it should come off easily). Cut the beets into wedges or slices.
- 5
Mix the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper until well combined.
- 6
Combine Ingredients
In a large serving bowl, combine the arugula, sliced beets, and cherry tomatoes. Drizzle with the dressing and toss gently to combine. Top with crumbled goat cheese and toasted walnuts.