Beet Salad W. No Goat Cheese Recipe
Make Beet Salad W. No Goat Cheese Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad Ingredients
Dressing Ingredients
Method
Salad Preparation
- 1
Roast the Beets
Preheat the oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes until they are tender when pierced with a fork. Once cooked, let them cool, then peel and cut into bite-sized cubes.
- 2
Prepare the Vegetables
While the beets are roasting, thinly slice the red onion and set aside. Rinse the arugula and pat dry. If using feta cheese, crumble it into small pieces.
- 3
Toast the Walnuts
In a dry skillet over medium heat, toast the walnuts for about 5-7 minutes, stirring frequently until they are fragrant and slightly golden. Remove from heat and allow to cool.
Dressing Preparation
- 4
Whisk the Dressing
In a small bowl, combine the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper. Whisk together until the dressing is well combined.
Assembly
- 5
Combine the Ingredients
In a large salad bowl, combine the roasted beets, arugula, sliced red onion, and toasted walnuts. If using, add the crumbled feta cheese.
- 6
Dress the Salad
Drizzle the prepared dressing over the salad. Toss gently to combine, ensuring all ingredients are evenly coated.
- 7
Serve
Serve immediately as a fresh and vibrant side dish or light main course.
