This Beet Salad with Arugula and Balsamic Vinaigrette is a refreshing and nutritious dish that combines the earthy sweetness of roasted beets with the peppery bite of arugula. Topped with a tangy balsamic vinaigrette and crunchy nuts, this salad is a perfect addition to any meal. Whether you’re looking for a light lunch, a side dish, or something to impress guests at a dinner party, this easy-to-make salad is sure to become a favorite!
Ingredients :
For 4 servings, you will need:
- 4 medium-sized beets, peeled and cut into wedges
- 2 cups fresh arugula
- 1/4 cup walnuts or pecans, toasted (optional)
- 1/4 cup goat cheese or feta cheese, crumbled
- 1/2 small red onion, thinly sliced (optional)
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
For the Balsamic Vinaigrette:
- 3 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey (or maple syrup, for a vegan option)
- 1/4 cup olive oil
- Salt and pepper to taste
Step-by-Step Instructions
- Roast the Beets
- Preheat your oven to 400°F (200°C). Place the peeled and cut beet wedges on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 35-40 minutes, or until the beets are tender when pierced with a fork. Let them cool before adding to the salad.
- Toast the Nuts
- In a small skillet over medium heat, toast the walnuts or pecans until golden brown and fragrant, about 5 minutes. Set aside to cool.
- Prepare the Dressing
- In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, olive oil, salt, and pepper until well combined. Taste and adjust seasoning if necessary.
- Assemble the Salad
- In a large bowl, toss the arugula with a little bit of the balsamic vinaigrette to lightly coat the leaves. Arrange the roasted beets on top of the arugula. Add the crumbled goat cheese, toasted nuts, and red onion (if using).
- Serve
- Drizzle the remaining balsamic vinaigrette over the top of the salad. Serve immediately and enjoy!
Tips for Success:
- Beet Prep: Roasting beets can stain your hands, so consider wearing gloves while peeling and cutting them.
- Make Ahead: You can roast the beets ahead of time and store them in the fridge for up to 3 days before assembling the salad.
- Flavor Variations: Feel free to add other toppings, such as candied pecans, roasted squash, or avocado, for extra flavor and texture.
This Beet Salad with Arugula and Balsamic Vinaigrette is a simple yet flavorful dish that’s packed with nutrients and perfect for any occasion. Whether you’re looking for a healthy lunch or a side salad to complement dinner, this vibrant recipe will add a burst of color and taste to your meal.