Beet Salad Recipe

Time1h 15m

Serves4

Goat Lady Goat Cheese, Pecans

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Ingredients

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1
Prepare the Beets
Roast the beets in the oven at 400°F (200°C) for about 45-60 minutes until tender. Allow them to cool, then peel and cut into bite-sized pieces.
2
Toast the Pecans
In a dry skillet, toast the pecans over medium heat for about 5-7 minutes until golden and fragrant. Stir occasionally to prevent burning.
3
Make the Dressing
In a bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper.
4
Combine the Salad
In a large bowl, combine the arugula, roasted beets, and toasted pecans. Crumble the goat cheese over the top.
5
Dress the Salad
Drizzle the dressing over the salad and toss gently to combine. Adjust seasoning with more salt and pepper if necessary.