A vibrant and nutritious beet salad with a tangy dressing, perfect for a refreshing appetizer or a healthy side dish.
Preparation time
15min
Cooking time
50min
Ingredients
4 Servings
- 100 grams baby arugula
- 2 tbsp balsamic vinegar
- 4 beets
- 0.5 tsp black pepper
- 100 grams goat cheese
- 1 tbsp honey
- 3 tbsp olive oil
- 1 tsp salt
- 50 grams walnuts
Directions
Step 1
Preheat your oven to 200°C (400°F).
Step 2
Wrap the beets in aluminum foil and roast them in the preheated oven for about 45-50 minutes, or until they are easily pierced with a fork.
Step 3
Let the beets cool, then peel and dice them.
Step 4
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper to make the dressing.
Step 5
In a large salad bowl, combine the roasted beets, baby arugula, crumbled goat cheese, and toasted walnuts.
Step 6
Drizzle the dressing over the salad and toss gently to coat everything evenly.
Step 7
Serve immediately and enjoy your delicious beet salad!