Roasted Beet and Goat Cheese Salad
This delightful salad combines the earthy sweetness of roasted beets with the creamy tang of goat cheese, enhanced by the peppery notes of arugula. A drizzle of balsamic reduction ties all the flavors together, creating an elegantly balanced dish that is both nutritious and satisfying.
Prep time: 15 minutesCook time: 1 hourServes: 4
Ingredients
4 medium beets
2 tbsp olive oil
Salt and pepper to taste
4 oz goat cheese
4 cups arugula
1/4 cup walnuts, toasted
2 tbsp balsamic reduction
1 tbsp fresh lemon juice
Instructions
1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Wash and trim the beets, then lightly coat them with olive oil, salt, and pepper. Wrap each beet in aluminum foil and place them on the prepared baking sheet.
3. Roast the beets in the oven for about 45-60 minutes, or until they are tender when pierced with a fork. Remove from the oven and let them cool slightly.
4. Once cooled, peel the beets and cut them into wedges.
5. In a large salad bowl, combine the arugula, roasted beet wedges, goat cheese, and toasted walnuts.
6. Drizzle with balsamic reduction and fresh lemon juice just before serving. Toss gently to combine.
Storage
Store in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate to maintain freshness.
Reheating
Enjoy the salad cold, no reheating required.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
