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jhessica

Arugula Beet Salad with Goat Cheese: A Must-Try Delight!

A refreshing and flavorful salad featuring arugula, roasted beets, and creamy goat cheese, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 cups arugula washed and dried
  • 2 medium beets roasted and sliced
  • 4 ounces goat cheese crumbled
  • 1/4 cup walnuts chopped and toasted
  • 1/4 cup balsamic vinaigrette
  • Salt and pepper to taste

Method
 

  1. Preheat your oven to 400°F. Wrap each beet in aluminum foil and roast for about 45-60 minutes, or until tender. Let them cool, then peel and slice.
  2. In a large salad bowl, combine the arugula and sliced beets.
  3. Add the crumbled goat cheese and toasted walnuts to the salad.
  4. Drizzle the balsamic vinaigrette over the salad and toss gently to combine.
  5. Season with salt and pepper to taste before serving.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 10gProtein: 7gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 13gCholesterol: 15mgSodium: 150mgFiber: 3gSugar: 5g

Notes

  • For added sweetness, consider adding sliced apples or pears to the salad.
  • Substitute feta cheese for goat cheese for a different flavor profile.

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