Roasted Beet Salad Recipe
Arugula, Goat Cheese, Candied Walnuts, Balsamic Vinaigrette
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Ingredients
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Salad Base
Toppings
Dressing
Method
Prepare the Beets
- 1
Roast the Beets
Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes or until tender when pierced with a fork. Once done, let them cool, then peel and slice into wedges.
Prepare the Salad
- 2
Combine Ingredients
In a large salad bowl, add the arugula as the base. Top with the roasted beet wedges, crumbled goat cheese, and candied walnuts.
Make the Dressing
- 3
Mix Dressing Ingredients
In a small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and black pepper until well combined.
Serve the Salad
- 4
Dress the Salad
Drizzle the balsamic vinaigrette over the salad just before serving. Toss gently to combine all ingredients evenly.
