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Beet and Arugula Salad with Goat Cheese Recipe

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A vibrant and nutritious Beet and Arugula Salad featuring roasted beets, crisp apple slices, peppery arugula, creamy goat cheese, and crunchy walnuts, all tossed in a sweet and tangy maple balsamic dressing. Perfect as a light lunch or a colorful side dish.

Ingredients

Roasted Beets

  • 6 beets, small or medium sized
  • 1 Tbsp extra-virgin olive oil
  • ¼ tsp kosher salt
  • Dash black pepper

Salad

  • 5 oz arugula (about 5 cups)
  • ¼ large apple, sliced (Honeycrisp recommended)
  • ½ shallot, sliced
  • ½ cup goat cheese
  • ½ cup walnuts

Maple Balsamic Dressing

  • ⅓ cup extra virgin olive oil
  • 3 Tbsp balsamic vinegar
  • ½ Tbsp Dijon mustard
  • 2 Tbsp maple syrup
  • 1 clove garlic, minced
  • ¼ tsp kosher salt
  • Dash black pepper

Instructions

  1. Roast the Beets: Preheat your oven to 400°F (200°C). Wash the beets and trim the ends. If the beets are large, cut them in half for quicker cooking. Toss the beets with 1 tablespoon of extra-virgin olive oil, a pinch of kosher salt, and black pepper. Wrap each beet individually in foil and place them on a baking sheet in a single layer. Roast for 45-60 minutes until a fork pierces the beets easily. Remove from the oven, let cool, then peel the skins off using a paper towel or under cold running water. Slice or dice the beets as desired.
  2. Prepare Salad Ingredients: While the beets roast, slice the apple and shallot thinly. Set these aside for assembling the salad later.
  3. Make the Dressing: In a small bowl or a mason jar, whisk or shake together ⅓ cup extra-virgin olive oil, 3 tablespoons balsamic vinegar, ½ tablespoon Dijon mustard, 2 tablespoons maple syrup, minced garlic clove, ¼ teaspoon kosher salt, and a dash of black pepper until well combined.
  4. Assemble the Salad: In a medium or large bowl, place the arugula as the base. Top with roasted beets, sliced apples, shallot, walnuts, and goat cheese.
  5. Dress and Toss: Drizzle the maple balsamic dressing over the salad. Toss gently to combine all ingredients evenly and enjoy immediately.

Notes

  • Beets can be roasted ahead of time and stored in the refrigerator for up to 3 days.
  • Use of Honeycrisp apple adds a nice balance of sweetness and tartness; other crisp apples will work as well.
  • For a nuttier dressing, you can toast the walnuts before adding to the salad.
  • If you prefer a less sweet dressing, reduce the maple syrup slightly.
  • To peel beets easily, rub skins off with a paper towel after roasting while still warm.

Find it online: http://bitezly.com/beet-and-arugula-salad-with-goat-cheese/