Roasted Beet Salad Recipe
Arugula, roasted beets, goat cheese, toasted walnuts, balsamic glaze. Add pan-seared chicken, blackened ahi tuna or pan-seared shrimp for $5.00
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
Roast the Beets
Preheat your 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, or until they are tender when pierced with a fork. Allow them to cool, then peel and slice them.
Toast the Walnuts
In a dry skillet over medium heat, toast the walnuts for about 5-7 minutes, stirring frequently until they are golden brown and fragrant. Remove from heat and let cool.
Assemble the Salad
In a large bowl, combine the arugula, sliced roasted beets, toasted walnuts, and crumbled goat cheese. Drizzle the balsamic glaze over the top and gently toss to combine.
Serve
Divide the salad among serving plates and enjoy. Optionally, add pan-seared chicken, blackened ahi tuna, or pan-seared shrimp for an additional $5.00.