Roasted Beet Salad
Fork tender roasted beets are paired with peppery arugula and pistachios in this roasted beet salad with feta cheese. This easy but impressive salad is sure to become a go-to side for dinner.
Servings: 4
Equipment
- Sheet pan
- Chef's knife
- Cutting board
- Measuring cups
Ingredients
For the Salad:
- 2 medium beets
- 5 oz package arugula
- 3 oz goat cheese crumbled
- ½ cup pistachios chopped
For the Dressing:
- 1/4 cup olive oil
- 2 ½ tablespoons balsamic vinegar
- 2 teaspoons honey or maple syrup
- 1 teaspoon dijon mustard
- Dash of sea salt & ground black pepper
Instructions
- Preheat the oven to 400 degrees fahrenheit.
- Wrap each cleaned beet in aluminum foil and place on a baking sheet. Roast for 40 to 90 minutes or until soft and fork tender. (Roasting times vary depending on the size of the beets.) Remove from foil and set aside to cool. Once cool to touch, peel the skins off the beets.
- Let beets cool to room temperature or chill in the refrigerator until ready to assemble the salad. Slice into ¼-inch thick rounds.
- While the beets are cooling, make the dressing by adding all of the salad dressing ingredients (olive oil, balsamic vinegar, honey, dijon, salt, and pepper) to a small jar and shake to combine. (Or whisk well in a small mixing bowl.)
- Assemble the salad with the arugula, beets, walnuts, and goat cheese. Drizzle with the balsamic vinaigrette. Season with flaky salt and pepper to serve.
Nutrition
Calories: 305kcal | Carbohydrates: 14g | Protein: 8g | Fat: 25g | Fiber: 3g | Sugar: 8g