Roasted Beet and Arugula Salad - Vegetarian

Experience the true essence of autumn with our Roasted Beet and Arugula Salad. This culinary masterpiece combines the earthy sweetness of roasted beets with the peppery bite of fresh arugula, creating a vibrant and refreshing dish. The addition of creamy goat cheese, crunchy toasted walnuts, and thinly sliced red onions adds layers of texture and flavour, making each bite a delight.

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Temps de préparation 15

Temps de cuisson 50

Temps total 1 5

Type de plat Salad

Cuisine International

Portions servings

Calories 270 kcal

Ingrédients

4 medium beets, trimmed and scrubbed

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

4 cups arugula

1/4 cup toasted walnuts, chopped

1/4 cup crumbled goat cheese

1/4 cup red onion, thinly sliced

2 tablespoons balsamic vinegar

1 tablespoon honey

1 teaspoon Dijon mustard

Instructions

Preheat oven to 400°F (200°C).
Wrap each beet in aluminum foil and place on a baking sheet.
Roast for 45-50 minutes or until tender.
Let beets cool, then peel and cut into wedges.
In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, remaining olive oil, salt, and pepper to make the dressing.
In a large salad bowl, combine arugula, roasted beet wedges, toasted walnuts, goat cheese, and red onion.
Drizzle the dressing over the salad and toss gently to coat.
Serve immediately.

Nutrition (per 100g)

Keyword arugula, balsamic dressing, beet salad, beetroot, easy recipe, fall salad, fresh ingredients, gluten-free, goat cheese, healthy eating, high fiber, nutritious, roasted beets, salad lover, vegetarian, walnuts

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Roasted Beet and Arugula Salad – Vegetarian