Description

A simple, vibrant, and satisfying salad featuring sweet roasted beets, tangy crumbled goat cheese, and peppery arugula, dressed with a bright lemon-honey vinaigrette.

Ingredients

Scale

2 pounds fresh beets (red or golden)
6 ounces goat cheese (log or crumbled)
4–5 cups arugula (packed)
1/2 cup walnuts or pecans (toasted)
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon honey
1 teaspoon Dijon mustard
Salt and freshly cracked black pepper to taste

Instructions

Preheat oven to 400°F (200°C).
Scrub fresh beets clean and trim tops/roots, leaving an inch of stem. Place on aluminum foil, drizzle with 1 tablespoon olive oil, and sprinkle with salt.
Wrap foil tightly to create a sealed packet. Place on a baking sheet and roast for 45-60 minutes until tender when pierced with a knife.
Let beets cool until handleable, then rub off skins and chop into bite-sized pieces.
While beets roast, toast nuts in a dry skillet over medium heat for 2-3 minutes until fragrant. Chop roughly.
In a small bowl, whisk together 3 tablespoons olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified.
In a large bowl, toss arugula with half the dressing.
Transfer greens to a platter or bowls. Top with roasted beets, crumbled goat cheese, and toasted nuts.
Drizzle with remaining dressing and serve immediately.

Notes

Wrap beets in foil to steam them and keep them moist. Toast nuts for better flavor. Do not dress greens too early to prevent wilting. Beets can be roasted ahead and stored in the fridge for up to 5 days. Assemble salad just before serving.

Prep Time: 15 minutes
Cook Time: 45-60 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1/4 of the total sal
Calories: 320
Sugar: 18
Sodium: 350
Fat: 20
Saturated Fat: 6
Carbohydrates: 28
Fiber: 6
Protein: 12

Keywords: roasted beet salad, goat cheese salad, spring lunch, healthy salad, easy dinner, vegetarian main course, beet recipe