Roasted Beet and Goat Cheese Salad with Toasted Walnuts

Quick Summary

A nutritious, satisfying salad featuring oven-roasted beets, peppery arugula, tangy goat cheese, and crunchy walnuts. Ready in 65 minutes total, it serves as a sophisticated side or a light, wholesome lunch.

Ingredients

Method

1. 1. Preheat your oven to 400°F. Wrap beets in foil with a drizzle of oil and roast for 45-50 minutes until tender.
2. 2. Once cooled, peel the beets by rubbing away the skins with a paper towel. Slice into bite-sized wedges.
3. 3. Whisk the balsamic vinegar, honey, and a pinch of salt to create a simple dressing.
4. 4. Arrange arugula on a platter. Top with beets, crumbled goat cheese, and toasted walnuts. Drizzle with the dressing.

Nutrition Snapshot

Frequently Asked Questions

Can I use pre-cooked beets?

Yes, but roasting them yourself brings out a deeper, natural sweetness that pre-packaged versions often lack.

How do I stop beets from staining my hands?

Wear thin food-safe gloves while peeling or rub the skins off under cold running water.

What can I substitute for walnuts?

Pecans or toasted pumpkin seeds provide a similar satisfying crunch.