Description
This beet salad is anything but boring. It’s a bright blend of peppery arugula, toasted walnuts, tangy goat cheese, and dried cranberries.
Ingredients
Scale
- 2 tablespoons balsamic vinegar
- 1–2 teaspoons honey, to taste (optional)
- 1/4 teaspoon coarse salt, plus more to taste
- 1/8 teaspoon freshly cracked black pepper, plus more to taste
- 1/3 cup extra-virgin olive oil
- 10 ounces arugula (about 4 cups lightly packed)
- 3–4 medium roasted beets (about 1 pound), peeled and sliced
- 1/2 cup chopped walnuts or slivered almonds, toasted
- 1/4 cup dried unsweetened cranberries
- 4 ounces crumbled goat cheese
Instructions
- Combine the vinegar, honey, salt, and pepper in a medium bowl. Whisking as you pour, add the olive oil gradually in a thin stream and continue whisking until emulsified. Season with salt, pepper, and additional honey to taste, if using.
- Add the sliced beets, cover with plastic wrap, and marinate for 30 minutes in the refrigerator. Remove the beets from the dressing and set them aside on a plate.
- Place the arugula in a large serving bowl. Adding one tablespoon of dressing at a time, toss arugula to mix until coated well, or to your preference.
- Top with the reserved beets, walnuts, cranberries, and goat cheese. Season to taste with salt and pepper before serving.
- Prep Time: 10 minutes
- Category: Vegetarian
- Method: Roasting
- Cuisine: Salad
Keywords: arugula, roasted beets, goat cheese, walnut, balsamic vinegar