Roasted Beet Salad Recipe
A vibrant medley of earthy roasted beets, mixed greens, and creamy goat cheese, drizzled with a tangy balsamic vinaigrette for a refreshing and nutritious salad.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Method
Preparation Steps
- 1
Roast the Beets
Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes, or until tender. Once done, let them cool, then peel and chop into cubes.
- 2
Prepare the Salad
In a large bowl, combine the arugula, roasted beet cubes, and walnuts.
- 3
Make the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
- 4
Assemble the Salad
Drizzle the dressing over the salad mixture. Toss gently to combine, then crumble the goat cheese on top.
- 5
Serve
Serve immediately as a side dish or a light main course.