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Roasted Beet Salad

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A vibrant salad featuring roasted beets, creamy goat cheese, peppery arugula, and crunchy walnuts, all drizzled with balsamic vinegar.

Ingredients

Scale
  • 4 medium Beets
  • 2 tbsp Olive oil
  • Salt
  • Pepper
  • 4 cups Arugula
  • 4 oz Goat cheese, crumbled
  • 1/2 cup Walnuts, roughly chopped
  • 2 tbsp Balsamic vinegar

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Wash and trim the beets, then wrap them in aluminum foil. Place them in the oven and roast for 45-60 minutes, until tender.
  3. Allow the beets to cool slightly, then peel and slice them into bite-sized pieces.
  4. In a large bowl, combine freshly washed arugula, sliced beets, crumbled goat cheese, and walnuts.
  5. Drizzle the salad with olive oil and balsamic vinegar, then season with salt and pepper to taste.
  6. Toss gently to combine all ingredients and serve immediately.

Notes

This salad pairs beautifully with grilled chicken or fish and is best served fresh. Store leftover ingredients separately.

Nutrition

Find it online: https://lunarecipez.com/roasted-beet-salad/

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