Beet Salad With Arugula And Balsamic Vinaigrette

Beet Salad with Arugula and Balsamic Vinaigrette

This vibrant salad is a beautiful and delicious combination of sweet roasted beets, peppery arugula, and a tangy balsamic vinaigrette. It’s perfect as a light lunch, side dish, or appetizer.

Ingredients:

• For the Beets:
  • 1 pound beets (about 4 medium)
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
• For the Salad:
  • 5 ounces baby arugula
  • 1/3 cup crumbled goat cheese (or feta cheese)
  • 1/3 cup chopped walnuts or pecans (toasted, optional)
  • ¼ cup dried cranberries (optional)
• For the Balsamic Vinaigrette:
  • ¼ cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper

Cooking Guide:

1. Roast the Beets:

   • Preheat oven to 400°F (200°C). Wash the beets and trim off the greens and roots. Drizzle them with olive oil and season generously with salt and pepper. Wrap each beet loosely in aluminum foil.
   • Place the beets on a baking sheet and roast for 40-50 minutes, or until tender when pierced with a fork. Let the beets cool slightly before handling.
   • Tip: You can also roast the beets whole without wrapping them in foil. This will take about an hour.

2. Make the Vinaigrette:

   • In a small jar or bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper.

3. Assemble the Salad:

   • Peel the cooled beets and slice them into wedges, cubes, or thin rounds.
   • In a large bowl, combine the arugula, roasted beets, goat cheese, nuts (if using), and dried cranberries (if using).
   • Drizzle with the balsamic vinaigrette and toss gently to coat.

4. Serve:

   • Serve the salad immediately.

Tips:

• For a richer flavor, roast the beets with a sprig of fresh thyme or rosemary in the foil packet.
• If you don’t have fresh garlic, you can substitute with 1/4 teaspoon garlic powder.
• For a vegan option, omit the cheese and use a vegan vinaigrette.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The arugula may wilt slightly, but the salad will still be delicious.

Enjoy this refreshing and flavorful beet salad!