This vibrant and flavorful salad features roasted beets, goat cheese, and a tangy vinaigrette. It’s a beautiful and delicious dish perfect for a light lunch or a side to a main course.
Ingredients:
- Beets: 4 medium beets, trimmed and peeled (or scrubbed well)
- Olive Oil: 2 tablespoons
- Balsamic Vinegar: 1 tablespoon
- Honey: 1 teaspoon
- Salt and Pepper: To taste
- Goat Cheese: 4 ounces, crumbled
- Arugula: 4 cups
- Pistachios: 1/4 cup, shelled and lightly toasted
- Optional additions:
- Feta cheese instead of goat cheese
- Walnuts instead of pistachios
- Orange segments or pomegranate seeds for added sweetness
Instructions:
- Roast the Beets:
- Preheat oven to 400°F (200°C).
- Wrap each beet tightly in aluminum foil.
- Place beets on a baking sheet and roast for 45-60 minutes, or until tender when pierced with a fork.
- Let the beets cool slightly before peeling off the foil.
- Once cool enough to handle, cut the beets into wedges.
- Make the Vinaigrette:
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
- Assemble the Salad:
- In a large bowl, combine the roasted beets, arugula, and crumbled goat cheese.
- Drizzle with the vinaigrette and toss to coat evenly.
- Top with toasted pistachios.
- Serve: Enjoy the Roasted Beet Salad immediately.
Tips & Variations:
- For extra flavor: Roast the beets with a sprig of rosemary or thyme.
- Add some crunch: Include some toasted walnuts or pecans.
- Make it vegetarian: Use a plant-based cheese substitute.
- Spice it up: Add a pinch of red pepper flakes to the vinaigrette.
I hope you enjoy this Roasted Beet Salad recipe!