Beet and Fruit Salad with Goat Cheese
A vibrant salad of roasted beets, fresh peaches, peppery arugula, and creamy goat cheese, finished with a tangy red fruit dressing and a drizzle of olive oil. Perfect for a light dinner or elegant starter.
- Total time
- 50 min
- Servings
- 4
- Calories
- 220
- Protein
- 8g
Ingredients
- 3 medium beets
- 4 cups arugula
- 1 large peach
- 4 oz goat cheese
- 2 tbsp red wine vinegar
- 3 tbsp olive oil
- 1 tsp honey
- ½ tsp salt
Instructions
- 1
Preheat oven to 400°F. Wrap the 3 beets in foil and roast until fork-tender, about 45 minutes. Let cool, then peel and slice into wedges.
- 2
Whisk together 2 tbsp red wine vinegar, 1 tbsp olive oil, 1 tsp honey, and 0.5 tsp salt in a small bowl. Set aside.
- 3
Slice the 1 peach into thin wedges. Crumble the 4 oz goat cheese.
- 4
In a large bowl, toss the 4 cups arugula with the remaining 2 tbsp olive oil and a pinch of salt. Arrange on a platter.
- 5
Top the arugula with the roasted beet wedges, peach slices, and crumbled goat cheese. Drizzle with the red wine vinaigrette and serve immediately.
Tools you’ll need
- Oven
- Foil
- Small bowl
- Whisk
- Large bowl
- Platter
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