Beet & Arugula Salad Recipe
Delight in the vibrant flavors of our Beet & Arugula Salad, featuring tender roasted beets and peppery arugula tossed together with creamy goat cheese and crunchy walnuts. Drizzled with a zesty balsamic vinaigrette, this refreshing salad is a perfect balance of earthy sweetness and tangy brightness, making it a delightful start to any meal.
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Prepare the Beets
Preheat your oven to 400°F (200°C). Wrap each beet 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. Let cool, then peel and slice into wedges.
- 2
Prepare the Dressing
In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and black pepper until well combined.
- 3
Assemble the Salad
In a large bowl, combine the arugula, roasted beet wedges, crumbled feta cheese, and walnuts. Drizzle the dressing over the salad and toss gently to combine.
- 4
Serve
Serve immediately, garnished with additional feta and walnuts if desired.