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Balsamic Roasted Beet Salad

A vibrant and flavorful salad featuring earthy roasted beets, tangy balsamic dressing, and fresh greens, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: American, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the salad
  • 4 medium-sized beets, scrubbed clean Choose firm, unblemished beets for sweetness.
  • 2 tablespoons olive oil
  • to taste Salt and pepper Adjust according to preference.
  • 4 cups arugula or mixed greens Feel free to substitute with spinach or other greens.
  • 1/2 cup crumbled goat cheese Feta or blue cheese can be used as alternatives.
  • 1/2 cup walnuts, roughly chopped
  • 1/4 cup balsamic vinegar
  • 1 tablespoon honey (optional) Omit if not desired.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Trim off the stems from the beets, leaving a little stem intact to prevent bleeding of color. Wrap each beet in aluminum foil and drizzle with olive oil, salt, and pepper.
Roasting
  1. Place the wrapped beets on a baking sheet and roast in the oven for about 30-40 minutes or until they are fork-tender.
  2. Once done, let them cool slightly.
Assembly
  1. After they cool, unwrap and peel the skins off the beets. Slice the beets into wedges or cubes, depending on your preference.
  2. In a large bowl or on a serving plate, lay out your arugula or mixed greens. Top with roasted beet slices, crumbled goat cheese, and walnuts.
  3. In a small bowl, whisk together the balsamic vinegar and honey (if using); drizzle over the salad before serving.
  4. Toss gently to combine. Serve immediately or chill for about 10 minutes for a refreshing cool bite.

Notes

To store leftovers, place them in an airtight container in the refrigerator for up to 3 days. It's best to keep the dressing separate until you're ready to serve the salad.