Beet Salad with Arugula and Goat Cheese
Roasted beets, peppery arugula, and creamy goat cheese come together in this simple, elegant salad. A tangy vinaigrette and crunchy walnuts make it a satisfying side or light meal.
- Total time
- 50 min
- Servings
- 4
- Calories
- 280
- Protein
- 9g
Ingredients
- 4 medium beets
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 5 ounces arugula
- 4 ounces goat cheese
- ½ cup walnuts
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1
Preheat oven to 400°F. Wrap the 4 beets in foil and roast until fork-tender, about 45 minutes. Let cool, then peel and cut into wedges.
- 2
In a small bowl, whisk 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Set aside.
- 3
In a dry skillet over medium heat, toast the 1/2 cup walnuts until fragrant, about 3 minutes. Remove and set aside.
- 4
In a large bowl, toss the 5 ounces arugula with the dressing until lightly coated.
- 5
Top with the beets, crumbled goat cheese, and toasted walnuts. Drizzle with remaining 1 tablespoon olive oil and season with remaining salt and pepper. Serve immediately.
- 6
For extra flavor, add a teaspoon of honey or Dijon mustard to the dressing if you have them.
Tools you’ll need
- Oven
- Foil
- Small bowl
- Whisk
- Skillet
- Large bowl
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