Description
A vibrant and healthy Roasted Beet Salad featuring tender roasted beets, fresh arugula, creamy goat cheese, and crunchy roasted pepitas, all tossed in a simple red wine vinaigrette. Perfect for a light lunch or a colorful side dish.
Ingredients
Scale
Salad
- 3 dark red beets
- 2 cups baby arugula, roughly chopped
- 4 ounces goat cheese
- 1/3 cup roasted pepitas
Vinaigrette
- 3 tablespoons olive oil
- 2 teaspoons red wine vinegar
- pinch salt & pepper
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the beets.
- Prepare Beets: Rinse each beet thoroughly to remove any dirt, then individually wrap each beet in aluminum foil to seal them for roasting.
- Roast Beets: Place the wrapped beets on a baking tray and bake for 60 minutes, or until they are tender when pierced with a fork.
- Peel and Chop Beets: Once roasted, run the beets under cold water to cool them, then peel off their skins easily. Chop the peeled beets into small cubes.
- Combine Salad Ingredients: In a large bowl, combine the chopped beets and roughly chopped baby arugula.
- Add Toppings: Top the beet and arugula mixture with crumbled goat cheese and roasted pepitas for a mix of creamy and crunchy textures.
- Make Vinaigrette: In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper to create a simple yet flavorful dressing.
- Toss and Serve: Drizzle the vinaigrette over the salad, toss gently to combine all ingredients evenly, and serve immediately for the freshest taste.
Notes
- You can substitute goat cheese with feta for a different but complementary flavor.
- Roasted pepitas add crunch, but toasted walnuts or pecans could also be used.
- For a sweeter vinaigrette, add a teaspoon of honey or maple syrup.
- Beets can be roasted a day ahead and refrigerated to save time.
- To peel beets easily, rubbing with a paper towel after roasting can help remove the skins.
