Beet Salad with Goat Cheese, Arugula, and Walnuts - Vegetarian

Our Beet Salad with Goat Cheese, Arugula, and Walnuts is a stunning celebration of fall's best flavors. Vibrant roasted beets are paired with creamy, tangy goat cheese, while peppery arugula provides a fresh, green backdrop. The crunch of toasted walnuts adds the perfect finishing touch to this beautifully balanced dish.

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Temps de préparation 15

Temps de cuisson 1

Temps total 1 15

Type de plat Salad

Cuisine Mediterranean

Portions servings

Calories 250 kcal

Ingrédients

3 large beets

1/4 cup goat cheese, crumbled

2 cups arugula

1/4 cup walnuts, toasted and chopped

2 tablespoons balsamic vinegar

2 tablespoons extra virgin olive oil

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon honey

Instructions

Preheat the oven to 400°F (200°C).
Wrap the beets in aluminum foil and roast for 45-60 minutes, until tender.
Allow the beets to cool, then peel and slice them into wedges.
In a small bowl, whisk together the balsamic vinegar, olive oil, honey, salt, and pepper to make the dressing.
In a large bowl, toss the arugula with the dressing until evenly coated.
Arrange the beet slices on the arugula, then sprinkle with goat cheese and toasted walnuts.
Serve immediately and enjoy!

Nutrition (per 100g)

Keyword arugula, autumn salad, beetroot recipe, fall recipes, foodie, goat cheese, gourmet salad, healthy eating, light dish, nutritious meal, quick salad, roasted beets, seasonal salad, simple salad, vegetarian dish, walnuts

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Beet Salad with Goat Cheese, Arugula, and Walnuts – Vegetarian