once upon a chef roasted beet salad Roasted beet salad recipe

Indulge in a vibrant and nutritious Roasted Beet Salad, a delightful combination of earthy sweetness and fresh flavors. This salad is not only visually appealing but also packed with vitamins and antioxidants, making it a healthy and satisfying choice for lunch or dinner.

Roasted Beet Salad

This recipe celebrates the natural sweetness of beets, enhanced by the tangy dressing and the creamy goat cheese. The pecans add a delightful crunch, while the arugula provides a peppery bite.

### Ingredients:

• 4 medium beets, scrubbed
• 2 tablespoons olive oil, divided
• Salt and pepper to taste
• 5 ounces arugula
• 4 ounces goat cheese, crumbled
• 1/2 cup pecans, toasted

For the Vinaigrette:

• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• 1 teaspoon honey (optional)
• Salt and pepper to taste

Instructions:

1. Prepare the Beets: Preheat your oven to 400°F (200°C). Toss the scrubbed beets with 1 tablespoon of olive oil, salt, and pepper. Wrap them individually in aluminum foil.
2. Roast the Beets: Place the wrapped beets on a baking sheet and roast for 45-60 minutes, or until they are easily pierced with a fork. The roasting time will vary depending on the size of the beets.
3. Cool and Peel the Beets: Once the beets are cool enough to handle, gently peel them. You can use a paper towel to help remove the skin. Cut the peeled beets into wedges or slices.
4. Make the Vinaigrette: In a small bowl, whisk together the remaining 3 tablespoons of olive oil, balsamic vinegar, Dijon mustard, minced garlic, and honey (if using). Season with salt and pepper to taste. Adjust the ingredients to your preference – more vinegar for tanginess, more honey for sweetness.
5. Toast the Pecans: While the beets are roasting, toast the pecans in a dry skillet over medium heat for 5-7 minutes, or until fragrant and lightly browned. Be careful not to burn them. Alternatively, you can toast them in the oven alongside the beets during the last 10 minutes of roasting. Let them cool slightly before coarsely chopping them.
6. Assemble the Salad: In a large bowl, combine the arugula, roasted beets, crumbled goat cheese, and toasted pecans.
7. Dress the Salad: Drizzle the vinaigrette over the salad and gently toss to combine. Be careful not to overdress the salad, as you want to maintain the texture and integrity of the ingredients.
8. Serve: Serve the Roasted Beet Salad immediately. Enjoy!

This salad is best served fresh to prevent the arugula from wilting. Feel free to customize the ingredients to your liking. Other additions that would pair well with beets include walnuts, oranges, feta cheese, and different types of greens.

Enjoy this delightful and healthy salad!

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