Roasted Beet Salad

READY IN: 1hr 15mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup arugula
  • 18
    cup red onion, sliced thin
  • 12
    orange, segmented & juices reserved
  • 2
    teaspoons balsamic vinegar
  • 2
    tablespoons olive oil
  • 1
    tablespoon walnuts, chopped
  • 3
    ounces goat cheese, crumbled
  • salt and pepper
Advertisement

DIRECTIONS

  • Preheat oven to 375.
  • Wash beets. Drizzle whole beets with 1 tablespoons olive oil, season with salt and pepper and wrap in a tin foil pouch. Roast for 1 hour or until fork tender. Peel beets, cut into slices and set aside.
  • Whisk together the reserved juice from segmenting the orange, balsamic vinegar and 1 tablespoons olive oil. Season dressing with salt and pepper.
  • Combine sliced beets, orange segments, red onion and dressing in a bowl.
  • Spoon the beet salad over a bed of arugula and top with chopped walnuts and crumbled goat cheese.
Advertisement