Beet Salad Recipe

Time1h

Serves4

Make Beet Salad Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Roast beets
Preheat oven to 400F (200C). Scrub 2 medium beets, wrap in foil with a drizzle of olive oil, and roast until tender, about 45-60 minutes. Let cool, then peel and dice into 1/2-inch cubes.
2
Prepare greens
Rinse and thoroughly dry 4 cups of baby arugula; place in a large salad bowl.
3
Segment oranges
Cut off top and bottom of the orange, remove peel and pith, then cut along membranes to release segments. Measure out 1 cup of orange segments.
4
Toast walnuts
In a dry skillet over medium heat, toast 1/2 cup walnuts until fragrant and lightly browned, about 5-7 minutes. Let cool.
5
Make dressing
Whisk together 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon honey, and 1 teaspoon lemon juice. Season with a pinch of salt and black pepper.
6
Assemble salad
Add the roasted beets to the arugula, then fold in orange segments and 1/2 cup goat cheese crumbles. Drizzle with dressing and sprinkle with toasted walnuts. Toss gently to combine. Taste and adjust seasoning with salt and pepper.