Arugula Beet Salad
It's officially a new year, and most of us have a "new me" mindset! I'm sure after the last year and the holidays, many of us are looking to create healthier habits - and a great place to start is in the kitchen! I love salads like, 24/7 and especially when they're unique and intriguing! This Arugula Beet Salad had so much flavor and texture going on! It was sweet, savory, that little vinegar punch in there, some tangy, creamy goat cheese - those sweet bursts of orange!? I mean - it was delicious! So complex and different than just any old salad! The toasted walnuts added a nice little crunch and brought everything together! This was so yummy!
Equipment
Ingredients
For the roasted beet:
- 1 Medium Beet leafy green chopped off
- ½ tsp Olive Oil
- ¼ tsp Salt
- ¼ tsp Black Pepper
For the red wine vinaigrette:
- 2 tbsp Olive Oil
- 1 tbsp Red Wine Vinegar
- 1 ½ tsp Honey
- ½ tsp Dijon
- ¼ tsp Salt
- ¼ tsp Black Pepper
For the arugula beet salad:
- 1 ½ Oranges + zest from one of them peeled and chopped into bite-sized pieces
- 5 oz Arugula
- 2 oz Goat Cheese crumbled
- ¼ cup Walnuts chopped
- 4 Chives thinly sliced
- 2 tbsp Dill minced
- Black Pepper freshly ground, for finishing
Instructions
To roast the beets:
- Preheat oven to 400℉.
- Next, beet wrap loosely in tinfoil and drizzle the olive oil inside the little beet pack. Use your hands to rub the oil all over the beet, then sprinkle with salt and pepper.
- Roast for an hour, until fork tender.
To make the red wine vinaigrette:
- Add all vinaigrette ingredients to a mixing bowl and whisk to combine. Once emulsified, cover and refrigerate until ready to use.
To make the arugula beet salad:
- In a small skillet on medium heat, toast the walnuts for 3-5 minutes, stirring occasionally so they don't burn.
- Once walnuts are toasted and smell nutty, remove from heat and set aside until ready to use.
- Once the beets are done roasting and are fork tender, move them onto a cutting board and allow them to cool slightly before attempting to peel.
- Use your hands to carefully rub the skin off the beets. If you're having a tough time, you can run them under cool water while rubbing the skin off. This also helps to get some of those extra little stuck on bits off.
- Once the skin is removed, slice the beet into half-moons or quarter it if you'd like even smaller pieces!
Now we're ready to assemble the salad!
- Add the arugula, roasted beet, goat cheese, toasted walnuts, orange, dill, and chive to a large bowl or serving tray.
- Top with orange zest, red wine vinaigrette, a touch of black pepper, and toss the salad! Serve immediately and enjoy!
Nutrition
Serving: 2cupsCalories: 214kcalCarbohydrates: 12gProtein: 4gFat: 2gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gCholesterol: 5mgSodium: 330mgPotassium: 415mgFiber: 3gSugar: 9gVitamin A: 2150IUVitamin C: 28mgCalcium: 105mgIron: 1.5mg
Please be aware that nutritional values are approximate and intended as a helpful guide
Tried this recipe?Let us know how it was!
