Roasted Beet Salad

Name: Roasted Beet Salad
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2 serving(s)
Ingredients: 1 cup arugula; 4 beets; 1/8 cup red onion, sliced thin; 1/2 orange, segmented & juices reserved; 2 teaspoons balsamic vinegar; 2 tablespoons olive oil; 1 tablespoon walnuts, chopped; 3 ounces goat cheese, crumbled; salt and pepper

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Recipe by Diet It Up

There's a time and place for pickled beets, but I prefer the effects of roasting them. They turn soft and buttery and form a nice backdrop for a salad. The peppery arugula and creamy goat cheese work well with beets and walnuts add the perfect amount of crunch. I served this salad alongside a grilled steak. It was the perfect, fresh side dish.

READY IN: 1hr 15mins

SERVES: 2

UNITS: US

INGREDIENTS

Nutrition

1

cup arugula
4

beets
¹⁄₈

cup red onion, sliced thin
¹⁄₂

orange, segmented & juices reserved
2

teaspoons balsamic vinegar
2

tablespoons olive oil
1

tablespoon walnuts, chopped
3

ounces goat cheese, crumbled
salt and pepper

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.

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