Roasted Beet and Arugula Salad
Elevate your salad game with this vibrant and flavor-packed Roasted Beet and Arugula Salad, a perfect blend of earthy, tangy, and creamy goodness. Tender roasted beets take center stage, delivering natural sweetness and a stunning pop of color, perfectly complemented by peppery arugula and creamy goat cheese. Toasted walnuts add a satisfying crunch, while a homemade balsamic vinaigrette infused with honey and Dijon mustard ties the dish together with a rich, tangy finish. Ideal for a healthy lunch or an elegant starter, this salad strikes the perfect balance between freshness and indulgence. Whether you're hosting a dinner party or simply craving a nutrient-packed meal, this protein- and fiber-rich recipe is sure to impress.
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Recipe Information
Ingredients
- 4 medium beets
- 2 tablespoons olive oil
- 5 cups arugula
- 1 cup goat cheese
- 0.5 cup walnuts
- 3 tablespoons balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Rinse and scrub the beets thoroughly. Pat them dry and wrap each beet individually in aluminum foil.
Place the wrapped beets on a baking sheet and roast in the oven for 40-45 minutes, or until they are fork-tender.
While the beets are roasting, prepare the balsamic vinaigrette by whisking together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper in a small bowl. Set aside.
Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently to avoid burning. Set aside to cool.
Once the beets are roasted and cool enough to handle, use a paper towel to gently rub off the skins. Trim the ends and slice the beets into thin wedges or rounds.
In a large salad bowl, combine the arugula, roasted beets, goat cheese, and toasted walnuts.
Drizzle the prepared balsamic vinaigrette over the salad and toss gently to coat the ingredients evenly.
Serve immediately and enjoy your Roasted Beet and Arugula Salad!
Nutrition Facts
Calories |
1750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.3 g | 180% | |
| Saturated Fat | 57.4 g | 287% | |
| Polyunsaturated Fat | 31.2 g | ||
| Cholesterol | 183 mg | 61% | |
| Sodium | 3082 mg | 134% | |
| Total Carbohydrate | 59.6 g | 22% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 40.5 g | ||
| Protein | 67.6 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 632 mg | 49% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1970 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
