Beet Salad Recipe
Arugula, roasted beets, goat cheese, candied walnuts, and prosciutto with a citrus champagne vinaigrette.
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Beets
Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for about 45-60 minutes, or until tender. Allow to cool, then peel and slice.
- 2
Prepare the Vinaigrette
In a small bowl, whisk together 3 tablespoons of champagne vinegar, 1 tablespoon of Dijon mustard, 1/4 cup of olive oil, salt, and pepper to taste. Set aside.
- 3
Assemble the Salad
In a large bowl, combine the arugula, sliced beets, crumbled goat cheese, and candied walnuts. Drizzle with the vinaigrette and toss gently to combine.
- 4
Add Prosciutto
Arrange the prosciutto slices on top of the salad or serve on the side. Serve immediately.
