Description
A refreshing and vibrant Beet and Arugula Salad with Goat Cheese that combines earthy roasted beets with peppery arugula, sweet apple slices, crunchy walnuts, tangy goat cheese, and a flavorful Maple Balsamic Dressing.
Ingredients
For the Roasted Beets:
- 6 small or medium-sized beets
- 1 Tbsp extra-virgin olive oil
- Kosher salt and black pepper
For the Salad:
- 5 oz arugula (about 5 cups)
- ¼ a large apple, sliced (Honeycrisp variety)
- ½ a shallot, sliced
- ½ cup goat cheese
- ½ cup walnuts
For the Maple Balsamic Dressing:
- ⅓ cup extra virgin olive oil
- 3 Tbsp balsamic vinegar
- ½ Tbsp dijon mustard
- 2 Tbsp maple syrup
- 1 clove garlic, minced
- ¼ tsp kosher salt
- dash black pepper
Instructions
- Roast the Beets: Preheat the oven to 400℉ (200°C). Coat washed beets with olive oil, salt, and pepper. Wrap each beet in foil and roast for 45-60 minutes. Let cool, peel, and slice.
- Prepare the Ingredients: Slice apple and shallot. Make the Maple Balsamic Dressing.
- Assemble the Salad: In a bowl, add arugula, top with beets, apple, shallot, walnuts, and goat cheese.
- Dress and Serve: Drizzle dressing over the salad, toss, and enjoy!
Notes
- You can use pre-cooked beets to save time.
- Adjust the dressing ingredients to suit your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 45-60 minutes
- Category: Salad
- Method: Roasting, Assembling
- Cuisine: Contemporary
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 12g
- Sodium: 380mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 15mg
