Roasted Beet Salad Recipe

Salad Preparation

1. 1

   Roast the Beets

   Preheat your oven to 400°F (200°C). Wash the beets thoroughly to remove any dirt, then wrap each beet individually in aluminum foil. Place the wrapped beets on a baking sheet and roast in the preheated oven for about 45-60 minutes, or until they are tender when pierced with a fork.

2. 2

   Cool and Peel the Beets

   Once roasted, remove the beets from the oven and allow them to cool for about 15-20 minutes. When they are cool enough to handle, unwrap them from the foil, and using your hands or a paper towel, gently rub off the skins. Cut the beets into bite-sized pieces.

3. 3

   Prepare the Salad Base

   In a large bowl, add the arugula. This will serve as the base for the salad.

4. 4

   Add Beets and Cheese

   Add the roasted beet pieces on top of the arugula. Crumble the goat cheese over the top of the beets.

5. 5

   Toast the Walnuts

   In a dry skillet over medium heat, add the walnuts. Toast them for about 5-7 minutes, stirring frequently, until they are fragrant and lightly browned. Remove from heat and let them cool slightly.

6. 6

   Make the Dressing

   In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper until well combined.

7. 7

   Assemble the Salad

   Sprinkle the toasted walnuts over the salad, then drizzle the dressing over the entire salad. Gently toss to combine all ingredients.

8. 8

   Serve

   Divide the salad among serving plates or bowls and enjoy your delicious roasted beet salad!