Roasted Beet and Arugula Salad: A Fresh and Easy Delight
A refreshing and vibrant salad that combines roasted beets with peppery arugula, topped with a simple vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 medium roasted beets
- 4 cups arugula
- 1/2 cup goat cheese, crumbled
- 1/4 cup walnuts, toasted
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wrap the beets in aluminum foil and roast for about 45-60 minutes, or until tender.
- Once cooled, peel and slice the roasted beets.
- In a large bowl, combine the arugula, beets, goat cheese, and walnuts.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately.
Notes
- For added flavor, consider adding sliced red onion or avocado.
- This salad can be made ahead of time; just wait to dress it until you’re ready to serve.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg
Keywords: Roasted Beet And Arugula Salad Recipe
Find it online: https://homebitesdaily.net/roasted-beet-and-arugula-salad/