Description
Indulge in a vibrant arugula salad that brings together the peppery freshness of arugula, the earthy sweetness of roasted beets, and the creamy tang of goat cheese. This dish is not only visually stunning but also bursting with flavor, making it perfect for any occasion—from casual picnics to elegant dinner parties. Easy to prepare and delightful to eat, this salad is sure to impress your guests and become a staple at your gatherings.
Ingredients
Scale
- 4 cups fresh arugula
- 2 medium-sized beets (about 8 oz each)
- 4 oz creamy goat cheese
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Wrap each beet in foil and roast for 45-60 minutes until fork-tender.
- Once cooled, peel the beets using gloves to avoid staining. Slice them into thin rounds or wedges.
- In a large bowl, place the fresh arugula.
- Crumble the goat cheese over the arugula and add sliced beets on top.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper to create the dressing.
- Drizzle dressing over the salad just before serving and gently toss to combine.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 7g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg