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–+ servings

Beet and Goat Cheese Arugula Salad

A fresh and vibrant salad featuring roasted beets, creamy goat cheese, and peppery arugula, drizzled with a tangy vinaigrette.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Salad Base
  • 4 cups arugula washed and dried
  • 2 medium beets roasted and diced
  • 4 oz goat cheese crumbled
  • 1/4 cup walnuts toasted and chopped
Vinaigrette
  • 3 tbsp olive oil extra virgin
  • 1 tbsp balsamic vinegar
  • 1 tsp honey
  • 1 tsp Dijon mustard
  • 1/4 tsp salt to taste
  • 1/4 tsp black pepper freshly ground

Method
 

Roast the Beets
  1. Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for 45 minutes or until tender.
  2. Once roasted, let the beets cool, then peel and dice them.
Prepare the Vinaigrette
  1. In a mixing bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined.
Assemble the Salad
  1. In a large bowl, combine the arugula, roasted beets, crumbled goat cheese, and walnuts.
  2. Drizzle the vinaigrette over the salad and toss gently to combine.
  3. Serve immediately and enjoy!

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 6gFat: 18gSaturated Fat: 5gFiber: 4gSugar: 5g

Notes

For added flavor, consider adding sliced apples or pears to the salad.

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