Description
A delicious roasted beet salad topped with arugula, goat cheese, walnuts, and a flavorful maple balsamic dressing.
Ingredients
Scale
- 6 beets small or medium sized
- 1 Tbsp extra-virgin olive oil
- 5 oz arugula (about 5 cups)
- ¼ a large apple, sliced (I use Honeycrisp variety)
- ½ a shallot, sliced
- ½ cup goat cheese
- ½ cup walnuts
- ⅓ cup extra virgin olive oil
- 3 Tbsp balsamic vinegar
- ½ Tbsp dijon mustard
- 2 Tbsp maple syrup
- 1 clove garlic, minced
- ¼ tsp kosher salt (more to taste)
- dashed black pepper
Instructions
- Preheat oven to 400℉ (200°C).
- Wash beets and cut off the ends with a sharp knife. If using large beets, cut them in half to help them cook a bit faster.
- Coat them in extra virgin olive oil, salt, and pepper.
- Wrap each beet in a large piece of foil; each beet will have its own foil packet.
- Place them in a single layer on a sheet pan or baking dish and roast in the oven for 45-60 minutes.
- When the beets are easily pierced with a fork, remove them from the oven and let them cool.
- Remove the beet skin with a paper towel or under cold water. Slice or dice the beets to your preferred size.
- While the beets are roasting, slice your apple and shallot. Set aside.
- Make the Maple Balsamic Dressing by whisking the dressing ingredients in a small bowl or shaking them in a mason jar.
- In a medium bowl or large bowl, add the arugula.
- Top the bed of arugula with roasted beets, apple slices, shallot, walnuts, and goat cheese.
- Drizzle the dressing on top of the salad. Give it a toss and enjoy!
Notes
- This salad pairs well with crusty bread.
- Feel free to add additional vegetables or proteins as desired.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Salads
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 100mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg