Ruby Red Beet Salad
A vibrant and flavorful salad with roasted beets, arugula, goat cheese, and a citrus vinaigrette.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 Beets
- 1/4 cup Olive oil
- 2 tbsp Lemon juice
- 2 tbsp Orange juice
- Salt to taste
- Pepper to taste
- 1/2 cup Crumbled goat cheese
- 1/2 cup Toasted walnuts
- 4 cups Arugula
- Fresh mint sprigs for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Wrap the beets individually in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes or until they’re tender enough to pierce with a fork.
- Once roasted, remove the beets from the oven, unwrap them, and set them aside to cool. After they’ve cooled, peel the skin off.
- In a bowl, whisk together the olive oil, lemon juice, orange juice, salt, and pepper until well combined.
- Slice the peeled beets into bite-sized pieces and gently toss them in the citrus vinaigrette to coat.
- In a serving dish, layer the beet mixture, followed by arugula, crumbled goat cheese, and toasted walnuts.
- Garnish your salad with fresh mint sprigs before serving.
Notes
Roast more beets than needed for snacks. Use pre-cooked beets for a quicker preparation.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 150mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg
Find it online: https://pennykitchenz.com/ruby-red-beet-salad-recipe/