Golden Beet and Arugula Salad
Golden Beet and Arugula Salad
Ingredients
For the Roasted Beets
- 2 golden beets, medium, scrubbed and trimmed
- 2 red beets, medium, scrubbed and trimmed
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Lemon Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey, optional
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Salad Assembly
- 5 ounces baby arugula
- 4 ounces goat cheese, crumbled
- 1/2 cup walnuts, toasted and roughly chopped
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper or aluminum foil.
⏱️ 5 min•🌡️ 400°F - 2
Wash and scrub the golden and red beets thoroughly. Trim off the ends. In a medium bowl, toss the beets with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Wrap each beet individually in aluminum foil.
⏱️ 5 min - 3
Place the foil-wrapped beets on the prepared baking sheet. Roast in the preheated oven for 30 to 35 minutes, or until fork-tender. Cooking time may vary slightly depending on beet size.
⏱️ 35 min•🌡️ 400°F - 4
While the beets are roasting, prepare the lemon vinaigrette. In a small bowl, whisk together the 1/4 cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey (if using), 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined and emulsified.
⏱️ 5 min - 5
Once the beets are tender, carefully remove them from the oven and unwrap them. Allow them to cool slightly until they are comfortable to handle. The skins should slip off easily when rubbed with a paper towel or your fingers. Dice the peeled beets into 1/2-inch cubes, keeping the golden and red beets separate to maintain their colors.
⏱️ 10 min - 6
In a large serving bowl, combine the baby arugula. Arrange the diced golden and red beets over the arugula. Sprinkle the crumbled goat cheese and toasted chopped walnuts evenly over the salad.
⏱️ 5 min - 7
Drizzle the lemon vinaigrette over the salad just before serving. Toss gently to combine, ensuring all ingredients are lightly coated. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Golden Beet and Arugula Salad
Ingredients
For the Roasted Beets
- 2 golden beets, medium, scrubbed and trimmed
- 2 red beets, medium, scrubbed and trimmed
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Lemon Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey, optional
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Salad Assembly
- 5 ounces baby arugula
- 4 ounces goat cheese, crumbled
- 1/2 cup walnuts, toasted and roughly chopped
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper or aluminum foil.
⏱️ 5 min•🌡️ 400°F - 2
Wash and scrub the golden and red beets thoroughly. Trim off the ends. In a medium bowl, toss the beets with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Wrap each beet individually in aluminum foil.
⏱️ 5 min - 3
Place the foil-wrapped beets on the prepared baking sheet. Roast in the preheated oven for 30 to 35 minutes, or until fork-tender. Cooking time may vary slightly depending on beet size.
⏱️ 35 min•🌡️ 400°F - 4
While the beets are roasting, prepare the lemon vinaigrette. In a small bowl, whisk together the 1/4 cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey (if using), 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined and emulsified.
⏱️ 5 min - 5
Once the beets are tender, carefully remove them from the oven and unwrap them. Allow them to cool slightly until they are comfortable to handle. The skins should slip off easily when rubbed with a paper towel or your fingers. Dice the peeled beets into 1/2-inch cubes, keeping the golden and red beets separate to maintain their colors.
⏱️ 10 min - 6
In a large serving bowl, combine the baby arugula. Arrange the diced golden and red beets over the arugula. Sprinkle the crumbled goat cheese and toasted chopped walnuts evenly over the salad.
⏱️ 5 min - 7
Drizzle the lemon vinaigrette over the salad just before serving. Toss gently to combine, ensuring all ingredients are lightly coated. Serve immediately.
⏱️ 2 min