Roasted Beet and Arugula Salad
Roasted beets are like candy to me. They are perfect just oven roasted and eaten as a snack. But, in June and July when my garden arugula is at its best I like to make this brilliant salad. Enjoy it with soft goat cheese or tangy blue cheese and toasted walnuts, pecans or pistachios. And, if zippy, peppery arugula is not your thing then use your favourite garden fresh lettuce. Anyway you make it the earthy, vibrantly coloured beets will always be the highlight of the show.
Equipment
- medium bowl
- tin foil
Ingredients
- 4 large beets if they are roughly the same size they will all be finished cooking at the same time
- 4 cups arugula rinsed and spun dry
- ½ cup goat cheese or blue cheese crumbled
- 2 tbsp extra virgin olive oil
- 1½ tbsp red wine vinegar or sherry vinegar
- 1 tsp liquid honey this is optional but I like to add it to balance the sharpness of the vinegar
- salt and pepper to taste
Instructions
- Preheat oven to 400°F.
- Lightly rub oil over unpeeled beets. Wrap in tin foil and place in the oven.
- Roast for 45 minutes or until the beets are cooked. (When easily pierced with a fork.)
- Unwrap the foil to let the heat out and let the beets cool.
- To make the dressing, combine the olive oil, vinegar and honey. Add some salt and pepper to taste.
- Once beets are cool, peel them and cut into wedges. Toss them with the dressing. Let sit for 5 minutes.
- Toss the beets with the arugula and divide it among four plates. Sprinkle with the goat cheese and toasted nuts.
Nutrition
Serving: 1servingCalories: 265kcalCarbohydrates: 28gProtein: 10gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 13mgSodium: 323mgPotassium: 968mgFiber: 8gSugar: 20gVitamin A: 857IUVitamin C: 16mgCalcium: 116mgIron: 3mg
Tried this recipe?Let us know how it was!