Ingredients
Equipment
Instructions
- Preheat oven to 400°F (200°C). Drizzle the scrubbed beets with 1 tbsp olive oil and season with salt and pepper. Wrap each beet in aluminum foil. Place on a baking sheet and roast for 50-60 minutes, or until fork-tender.
- Once cool enough to handle, use a paper towel to gently rub the skins off. Dice the beets into bite-sized pieces.
- In a small jar or bowl, combine 1/3 cup extra virgin olive oil, balsamic vinegar, Dijon mustard, honey (or maple syrup), and minced garlic. Whisk vigorously until emulsified. Season with salt and pepper.
- In a large serving bowl, combine the arugula, roasted beets, crumbled goat cheese, and toasted walnuts. Drizzle with the balsamic vinaigrette, toss gently, and serve immediately.
Notes
Tip 1: For easy meal prep, roast the beets and prepare the vinaigrette up to 3 days in advance. Store them separately in the refrigerator.
Tip 2: Toast the walnuts in a dry pan over medium heat for 5-7 minutes until fragrant to enhance their flavor.
Tip 3: Wear gloves when handling red beets to avoid staining your hands.
Tip 2: Toast the walnuts in a dry pan over medium heat for 5-7 minutes until fragrant to enhance their flavor.
Tip 3: Wear gloves when handling red beets to avoid staining your hands.
