Description
A fresh, vibrant salad made with peppery arugula, sweet roasted beets, creamy goat cheese, and crunchy walnuts, perfect as a light lunch or side dish.
Ingredients
Units
Scale
- 4 medium beets, roasted and sliced
- 4 cups arugula
- 1/2 cup crumbled goat cheese
- 1/3 cup walnuts, toasted
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45-60 minutes, or until tender. Let cool, peel, and slice.
- In a large salad bowl, combine arugula, sliced beets, goat cheese, and toasted walnuts.
- In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately and enjoy.
Notes
- You can use pre-cooked beets to save time.
- Try adding orange segments for a citrusy twist.
- Feta cheese can be used as a substitute for goat cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg