BEET & ARUGULA SALAD

MY THREE SEASONS FOOD BLOG

Simple, Seasonal Salad

Beet and Arugula Salad with Goat Cheese is a classic salad combo for the fall and winter months. It’s perfect paired with toasted walnuts and a simple, balsamic dressing.

Ingredients:

Beets Arugula Walnuts Goat Cheese Olive oil Balsamic vinegar Dijon mustard

Preheat the oven to 400F. Trim and wash beets. Coat with oil and wrap in foil. Roast in the oven for 30-60 minutes or until tender.

STEP 1:

Reduce oven to 350F. Toast for 7-9 minutes or until golden brown and fragrant. Allow to cool.

STEP 2:

In a small bowl or jar, combine the extra virgin olive oil, balsamic vinegar and Dijon. Season with salt and pepper, to taste.

STEP 3:

After beets cool, rub off the skins and chop into bite sized pieces. I like to wear kitchen gloves to avoid staining my hands!

STEP 4:

In a large bowl, combine the arugula, beets and walnuts. Toss to combine with dressing. Top with crumbled goat cheese.

STEP 5:

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