Description
A vibrant and healthy Beetroot Salad featuring tender roasted beetroots, fresh arugula or mixed greens, creamy goat cheese, and crunchy walnuts, all tossed in a tangy balsamic dressing. Perfect as a light lunch or a refreshing side dish.
Ingredients
Scale
Salad
- 3 medium beetroots, peeled and roasted
- 2 cups arugula or mixed greens
- 1/4 cup crumbled goat cheese or feta
- 1/4 cup chopped walnuts or pecans
Dressing
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper to taste
Instructions
- Roast the Beetroots: Preheat your oven to 400°F (200°C). Wrap the peeled beetroots in foil or place them on a baking sheet and roast for about 45 minutes, or until they are tender when pierced with a fork. Once done, let the beetroots cool completely.
- Prepare the Dressing: In a small bowl, whisk together the balsamic vinegar, olive oil, honey or maple syrup, salt, and freshly ground black pepper until well combined to create a balanced and flavorful dressing.
- Assemble the Salad: Arrange the arugula or mixed greens on a large bowl or serving platter. Slice or cube the cooled roasted beets and scatter them evenly over the greens. Sprinkle the crumbled goat cheese and chopped walnuts on top for texture and richness.
- Dress and Serve: Drizzle the prepared balsamic dressing over the salad just before serving. Toss gently to coat all ingredients evenly if desired, or serve as is for a beautifully layered presentation.
Notes
- You can use pre-cooked beets to save time.
- Add orange segments or avocado slices for extra flavor and creaminess.
- Lightly toast the walnuts to enhance their crunch and flavor.
