Beet & Arugula Salad
Recipe by Jaclyn Irwin
Roasted beets tossed with spicy arugula, toasted walnuts, a simple lemon vinaigrette and goat cheese is the perfect winter salad.
Preheat the oven to 400ºF.
Wrap the beets in aluminum foil and place on a baking sheet. Place in the oven and bake for 50 to 60 minutes, until cooked through and fork tender. Let cool completely before peeling and chopping. Set aside.
While the beets are cooking, heat a skillet over medium heat. Add the walnuts and toast until fragrant and lightly toasted. Remove, let cool and then roughly chop.
In a small bowl, whisk together the lemon, extra virgin olive oil, honey and salt and pepper.
Add the arugula to a large salad bowl along with the chopped beats. Drizzle the dressing over top and add the walnuts and goat cheese on top. Enjoy!
Substitutions: No cheese: omit, or use a vegan/dairy free soft cheese. Arugula: use another green such as baby kale or spinach. Make ahead: roast the beets to save on time.
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