Beet Salad
Ingredients
Roasted Beets
-
2
lb
Beets
-
2
tbsp
Olive oil
-
½
tsp
Sea salt
-
¼
tsp
Black pepper
Dressing
-
¼
cup
Olive oil
-
1
tbsp
Balsamic vinegar
-
1
tbsp
Honey
-
1
tsp
Dijon mustard
-
¼
tsp
Sea salt
-
⅛
tsp
Black pepper
Salad
-
4
oz
Arugula
-
¾
cup
Goat cheese
-
¾
cup
Walnuts
Instructions
- Preheat the oven to 400 degrees F (204 degrees C).
- Toss cubed beets with olive oil, salt, and pepper in a large bowl.
- Arrange the beets on a baking sheet in a single layer and roast for 25-30 minutes, tossing halfway through.
- In a small bowl, whisk together the dressing ingredients.
- In a large bowl or serving platter, combine arugula, roasted beets, goat cheese, and walnuts.
- Drizzle the dressing over the salad and toss to coat.
Nutrition Facts (estimated)
Servings
6
Calories
363
Total fat
29.4g
Total carbohydrates
17.8g
Total protein
10.5g
Sodium
0mg
Cholesterol
0mg
You might also like