Beet & Arugula Salad

Recipe by Jaclyn Irwin

Ingredients

9

Time

1h 10m

Roasted beets tossed with spicy arugula, toasted walnuts, a simple lemon vinaigrette and goat cheese is the perfect winter salad.

Side

Vegetarian

Ingredients

1bunch

Beets

1/3cup

Walnuts

1Tbsp

Lemon Juice

2Tbsp

Extra-Virgin Olive Oil

1/2tsp

Raw Honey

5cups

Arugula

1/3cup

Goat Cheese

1/2tsp

Sea Salt

1/4tsp

Black Pepper

Instructions

1

Preheat the oven to 400ºF.

2

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.

3

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.

4

In a small bowl, whisk together the lemon, extra virgin olive oil, honey and salt and pepper.

5

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!

6

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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More Recipes by Jaclyn Irwin

Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.

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