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Roasted Beet and Arugula Salad

A vibrant salad featuring roasted beets and fresh arugula, drizzled with olive oil and balsamic vinegar, making it a delightful and nutritious dish.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 3 medium medium beets about 1 lb, washed and trimmed
  • 4 cups fresh arugula rinsed and dried
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • Salt and pepper to taste
  • 1/2 cup feta cheese or goat cheese optional
  • 1/4 cup nuts walnuts or pecans, optional

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Wrap the cleaned beets in aluminum foil and place them on a baking sheet. Roast for about 45 minutes, or until fork-tender.
  2. Let the roasted beets cool before peeling the skin, which should come off easily.
Dressing
  1. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper until well combined. Set aside.
Assembly
  1. Once the beets have cooled, slice them into bite-sized pieces.
  2. In a large bowl, combine the arugula and sliced beets. Drizzle with your dressing, and toss gently to combine.
  3. Sprinkle the feta cheese or goat cheese and any nuts of your choice on top for that extra delightful crunch.
  4. Serve fresh, but can also be refrigerated for later enjoyment.

Notes

Substitutions: If you’re out of feta or goat cheese, try crumbled ricotta or even avocado for creaminess! Timing: Roast your beets in advance and keep them in the fridge for about a week. Avoiding Mistakes: Balance is key with seasoning; start with a little dressing and adjust to taste.