Description
A vibrant salad featuring earthy roasted beets and peppery arugula, dressed with a tangy balsamic vinaigrette.
Ingredients
Scale
- 4 cups arugula
- 2 large roasted beets
- 1/2 cup creamy cheese (goat cheese or feta)
- 1/2 cup crunchy nuts (walnuts or pecans)
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Roast the cleaned beets wrapped in foil for about 30 to 40 minutes, until tender.
- Combine arugula, sliced beets, cheese, and nuts in a large mixing bowl.
- Prepare the dressing by whisking together olive oil, balsamic vinegar, salt, and pepper.
- Toss the dressing over the salad and serve immediately.
Notes
For added flavor, roast the nuts for a few minutes alongside the beets.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg
Keywords: salad, beet salad, arugula salad, healthy recipes, vegetarian salad