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Roasted Beet and Arugula Salad with Goat Cheese

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Roasted Beet and Arugula Salad with Goat Cheese

Roasted Beet and Arugula Salad with Goat Cheese

Photo © John Mitzewich
This colorful, healthy, and delicious roasted beet and arugula salad is a wonderful combination of tastes and textures. The earthy, sweet beets, the spicy greens, the tangy cheese, and the crunchy pecans all shine in this impressive salad recipe.

Makes 4 Roasted Beet and Arugula Salads

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Ingredients:

  • 3 large golden beets (about 1 1/2 pounds)
  • 3 tbsp olive oil
  • 4 oz baby arugula leaves, washed (about 2 large handfuls)
  • 1/2 cup chopped toasted pecans
  • 1/4 cup rice vinegar
  • 2 tbsp sherry vinegar
  • 2 oz goat cheese
  • salt and fresh ground black pepper to taste

Preparation:

Preheat oven to 375 degrees F.

Wash the beets and coat with 1 tbsp of the oil. Wrap in several layers of foil and bake for 1 hour or until tender. Let cool to room temp or refrigerate. This may be done in advance.

With a knife, scrap off the beet skin, and cut in 1-inch cubes. Add to a mixing bowl, and add the rest of the ingredients, except the goat cheese. Toss well to combine, and divide on to 4 plates. Crumble over the cheese, and serve.
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