Ingredients
Scale
For the Salad:
- 4 medium-sized beets
- 4 cups arugula
- 1/2 cup goat cheese, crumbled
- 1/4 cup walnuts, toasted (optional)
- Fresh herbs (like parsley or dill) for garnish
For the Citrus Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons fresh orange juice
- 1 tablespoon lemon juice
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
Instructions
Prepare the Beets
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Wrap and Roast Beets: Wash and trim the beets, then wrap each one in aluminum foil. Place them on a baking sheet and roast for 45 minutes, or until fork-tender.
- Cool and Peel: Once roasted, allow the beets to cool slightly, then peel off the skins (they should come off easily). Cut the beets into bite-sized pieces.
Make the Vinaigrette
- Combine Ingredients: In a small bowl, whisk together the olive oil, orange juice, lemon juice, honey, salt, and pepper until well combined.
Assemble the Salad
- Toss the Greens: In a large bowl, toss the arugula with half of the vinaigrette.
- Add Beets and Cheese: Gently fold in the roasted beets and crumbled goat cheese.
- Drizzle with Dressing: Add more vinaigrette to taste and toss gently to combine.
- Prep Time: 15 min.
- Cook Time: 45 min.
Nutrition
- Serving Size: 4 servings
- Calories: 250 kcal
- Fat: 15g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g