Description
Ah, the magic of a salad that doesn’t just fill your plate but also your heart! The Balsamic Roasted Beet Salad is a vibrant dish that celebrates the earthy sweetness of beets, perfectly balanced by tangy balsamic dressing. It’s a quick solution for busy days, making meals a little less mundane. As a passionate home cook, I’ve made this time and again, especially when I want to impress my loved ones without spending hours in the kitchen. With its colorful ingredients and delightful flavors, this salad is here to brighten your day, one bite at a time!
Ingredients
- 2 lbs (6-8 medium) beets, trimmed and scrubbed
- 3 Tablespoons olive oil
- 6 cups Arugula, washed and dried
- 1/2 cup toasted walnuts, chopped
- 1/2 cup goat cheese, crumbles
- 2 tablespoons balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1/2 tablespoon honey
- 1/2 tablespoon dijon mustard
- 1 clove garlic, minced
- 1/8 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Rub each beet with olive oil and place in a roasting pan. Cover with foil and bake for 50 minutes to an hour, or until beets are fork-tender.
- While beets are roasting, whisk together the dressing ingredients in your serving bowl. Set aside.
- Let beets cool, then peel and cut into 1/4 inch slices. Add to the serving bowl and toss to coat with the dressing. Allow beets to marinate for 20-30 minutes at room temperature.
- Place the remaining salad ingredients in the bowl and toss to coat.
- Serve and enjoy!
Notes
- Ensure that the beets are fresh for the best flavor.
- Feel free to substitute the goat cheese with feta cheese if preferred.
- For a vegan version, omit the cheese.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg