Beet Salad Recipe
Arugula, goat cheese, almonds & balsamic glaze with a champagne vinaigrette
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Ingredients
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Salad Base
Toppings
Dressing
Garnish
Method
Prepare the Beets
- 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, until tender. Allow to cool before peeling and slicing them into wedges.
Assemble the Salad
- 2
Combine Ingredients
In a large bowl, add the arugula as the base. Top with the roasted beet wedges, crumbled goat cheese, and sliced almonds.
Make the Dressing
- 3
Whisk the Dressing
In a small bowl, whisk together the champagne vinegar, olive oil, honey, salt, and black pepper until well combined.
Serve the Salad
- 4
Dress and Garnish
Drizzle the dressing over the salad and gently toss to combine. Finally, drizzle the balsamic glaze on top for added flavor and garnish.