Ingredients
Equipment
Instructions
Cook the Beets
- Preheat oven to 400°F (200°C). Wash and trim the beets. Drizzle with 1 tbsp olive oil, season with salt and pepper, and wrap each beet individually in aluminum foil.
- Place beets on a baking sheet and roast for 45-60 minutes, or until fork-tender. Let cool slightly.
- Once cool enough to handle, use a paper towel to gently rub the skins off. Slice or dice the beets and set aside.
Make the Vinaigrette
- In a small bowl or jar, combine the extra virgin olive oil, balsamic vinegar, Dijon mustard, honey (or maple syrup), salt, and pepper. Whisk or shake vigorously until well combined and emulsified.
Assemble the Salad
- In a large salad bowl, combine the arugula, cooked beets, toasted walnuts, and crumbled goat cheese.
- Drizzle with the balsamic vinaigrette just before serving and toss gently to combine. Serve immediately.
Notes
Toast walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant for the best flavor.
For a milder flavor, substitute arugula with baby spinach or mixed greens.
Store leftover dressed salad in an airtight container in the fridge for up to 1 day, though the greens may wilt.
For a milder flavor, substitute arugula with baby spinach or mixed greens.
Store leftover dressed salad in an airtight container in the fridge for up to 1 day, though the greens may wilt.
