Beet Salad Recipe
Roasted Red and Golden Beets, Wild Arugula, Herb Crusted Goat Cheese, Apple Cider Vinaigrette, Pistachios
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Roasting the Beets
Preheat the oven to 400°F (200°C). Wrap the red and golden beets in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes or until tender. Allow them to cool, then peel and slice into wedges.
- 2
Preparing the Goat Cheese
While the beets are roasting, prepare the herb-crusted goat cheese. In a small bowl, mix together your choice of fresh herbs (such as thyme, rosemary, and parsley) with a pinch of salt and pepper. Roll the goat cheese in the herb mixture until fully coated. Set aside.
- 3
Making the Vinaigrette
In a small jar, combine 1/4 cup of apple cider vinegar, 1/2 cup of olive oil, 1 tablespoon of honey, salt, and pepper to taste. Shake well until emulsified.
- 4
Assembling the Salad
In a large bowl, combine the roasted beet wedges and wild arugula. Drizzle with the apple cider vinaigrette and toss gently to combine. Crumble the herb-crusted goat cheese on top and sprinkle with pistachios.
- 5
Serving
Serve immediately as a refreshing salad or side dish.