Description
Indulge in a vibrant arugula salad featuring sweet roasted beets and creamy goat cheese. This refreshing dish bursts with flavor, making it an ideal choice for any occasion, from casual dinners to festive gatherings. The peppery arugula pairs beautifully with the earthiness of beets and the tangy richness of goat cheese, creating a delightful culinary experience that will leave your guests asking for the recipe.
Ingredients
Scale
- 4 cups fresh arugula
- 2 medium roasted beets, sliced
- 4 oz creamy goat cheese, crumbled
- 1/2 cup walnuts or pecans, toasted (optional)
- 2 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400Β°F (200Β°C) and wrap whole beets in foil. Roast for 45-60 minutes until fork-tender.
- Allow beets to cool slightly before peeling off their skins.
- In a large bowl, combine fresh arugula with cooled beet slices and gently toss together.
- Crumble goat cheese over the top along with toasted walnuts or pecans if using.
- Drizzle balsamic vinegar and olive oil over the salad mixture, season with salt and pepper, then toss gently to coat.
- Serve immediately for maximum freshness and crunch.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 230
- Sugar: 6g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
Keywords: For added flavor, consider making your own vinaigrette using olive oil, balsamic vinegar, mustard, and honey. Feel free to substitute goat cheese with feta or add grilled chicken for a heartier meal.