Description
A vibrant salad of roasted golden beets, creamy goat cheese, toasted walnuts, and peppery arugula, all tossed in a light honey vinaigrette. It’s the perfect mix of sweet, tangy, and crunchy, ideal as a starter or light main.
Ingredients
3 medium golden beets
4 cups arugula
1 small red onion thinly sliced
½ cup goat cheese crumbled
½ cup walnuts roughly chopped
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon honey
Salt to taste Black pepper to taste
Instructions
1. Preheat oven to 400°F (200°C).
Trim, peel, and cut beets into wedges.
Toss with olive oil, salt, and pepper; roast for 30-40 minutes until tender.
Toast walnuts in a dry skillet over medium heat for 3-4 minutes, stirring until fragrant.
Let cool and chop. Whisk olive oil, apple cider vinegar, honey, salt, and pepper in a bowl to make the vinaigrette.
In a large bowl, combine arugula, roasted beets, red onion, and walnuts.
Toss gently with vinaigrette.
Top with crumbled goat cheese before serving.
Notes
Roast the beets a day ahead for faster assembly.
Use fresh arugula and dry it well so the dressing sticks.
Swap walnuts for pecans or pumpkin seeds for variety.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 260
- Sugar: 8g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 15mg
Keywords: golden beet salad, goat cheese salad, walnut salad