Baby Beet Salad Plated Recipe
Indulge in our vibrant Baby Beet Salad, featuring tender roasted baby beets elegantly arranged on a bed of fresh greens. Topped with creamy goat cheese, crunchy walnuts, and a zesty citrus vinaigrette, this dish harmonizes earthy sweetness and tangy brightness in every bite. A delightful and nutritious choice that celebrates the flavors of the season!
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Ingredients
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Salad Ingredients
Dressing Ingredients
Method
Preparation
- 1
Roast the Beets
Preheat the oven to 400°F (200°C). Wrap the baby beets in aluminum foil and roast them for about 45-60 minutes, or until tender. Allow to cool, then peel and slice.
- 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 roasted beets, arugula, goat cheese, walnuts, and parsley. Drizzle with the dressing and toss gently to combine.
- 4
Serve
Plate the salad and garnish with additional goat cheese and walnuts if desired. Serve immediately.
