Description
A delightful mix of earthy sweetness from the beets and peppery freshness from the arugula, this salad is perfect for a light lunch or as a festive side dish.
Ingredients
Scale
- 4 medium Beets
- 4 cups Arugula
- 2 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- Salt to taste
- Pepper to taste
- Goat cheese (optional)
- Walnuts (optional)
Instructions
- Preheat the oven to 400°F (200°C). Wash the beets thoroughly and wrap them individually in aluminum foil.
- Place the wrapped beets directly on the oven rack and roast for about 45-60 minutes, until tender. Allow to cool, then peel and slice into bite-sized pieces.
- In a large bowl, combine the fresh arugula with the sliced beets. Add crumbled goat cheese and chopped walnuts if desired.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Drizzle over the salad and toss gently.
- Serve immediately to enjoy the flavors.
Notes
For the best flavor, choose firm beets. Experiment with different nuts or add avocado for creaminess.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg