Description
This vibrant Beet Salad features tender roasted or boiled beets paired with peppery arugula, creamy goat cheese, and crunchy toasted walnuts, all brought together by a tangy balsamic dressing. Perfect as a light meal or a colorful side dish, this salad embraces freshness and delicious texture contrast, making it an ideal choice for a healthy, satisfying dish.
Ingredients
Scale
Beets
- 4 medium beets (roasted or boiled, peeled, and sliced)
Greens and Toppings
- 4 cups arugula or mixed greens
- ½ cup crumbled goat cheese or feta
- ¼ cup chopped walnuts or pecans (toasted)
- ¼ small red onion (thinly sliced)
Dressing
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey or maple syrup
- 3 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Cook the Beets: Roast or boil the beets until they are fork-tender, which generally takes about 40 to 50 minutes. Once cooked and cooled, peel off the skins and slice the beets into wedges or rounds.
- Prepare the Dressing: In a small bowl, whisk together balsamic vinegar, honey or maple syrup, olive oil, salt, and black pepper until well combined and emulsified to create the flavorful dressing.
- Assemble the Salad: On a large serving bowl or platter, place the arugula or mixed greens as a base. Arrange the sliced beets over the greens, then add thinly sliced red onions, crumbled goat cheese or feta, and toasted walnuts or pecans on top.
- Dress and Serve: Drizzle the balsamic dressing over the salad just before serving. Toss gently if desired to evenly coat ingredients, then serve fresh for the best flavor and texture.
Notes
- For quicker preparation, use vacuum-packed cooked beets to save cooking time.
- Add fresh orange segments or sliced apples for a citrusy or sweet twist.
- This salad pairs wonderfully with grilled chicken or salmon for a protein-rich meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
