Description
A vibrant and healthy Fresh Beet Salad featuring roasted beets, peppery arugula, and a tangy balsamic vinaigrette. This salad is enhanced with optional creamy feta cheese and crunchy toasted walnuts, making it perfect for a light lunch or a flavorful side dish.
Ingredients
Scale
Vegetables and Greens
- 4 medium Beets (Scrubbed and trimmed)
- 4 cups Fresh Arugula (Rinsed and tough stems removed)
Dressing
- 1/4 cup Balsamic Vinegar (High-quality for best flavor)
- 1/3 cup Extra Virgin Olive Oil (Fruity and fragrant preferred)
- 1 tablespoon Honey (Adjust sweetness to taste)
- Salt to taste
- Black Pepper (Freshly cracked, to taste)
Optional Toppings
- 1/2 cup Feta Cheese (Crumbled, optional for creaminess)
- 1/2 cup Walnuts (Toasted, optional for crunch)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the beets.
- Prepare Beets: Scrub the beets under cold water thoroughly to remove dirt and trim off the tops and tails, keeping the skin intact.
- Wrap Beets: Wrap each beet individually in aluminum foil and place them on a baking sheet for roasting.
- Roast Beets: Roast the wrapped beets in the preheated oven for 45 to 60 minutes, or until they are tender when pierced with a fork.
- Cool and Peel: Let the beets cool slightly after roasting, then unwrap and peel off the skins using your hands or a paper towel.
- Make Vinaigrette: In a small bowl, whisk together the balsamic vinegar, extra virgin olive oil, honey, salt, and freshly cracked black pepper until well combined.
- Arrange Arugula: Place the fresh arugula in a large salad bowl as the base for your salad.
- Slice Beets: Slice the peeled, cooled beets into rounds or wedges and add them on top of the arugula.
- Add Optional Toppings: If desired, sprinkle the crumbled feta cheese and toasted walnuts evenly over the salad for added flavor and texture.
- Dress Salad: Drizzle the prepared balsamic vinaigrette over the salad just before serving and toss gently to combine all ingredients.
- Serve: Serve the beet salad immediately to enjoy the freshest flavors and best texture.
Notes
- Roasting times may vary based on beet size; check tenderness with a fork to ensure they are done.
- For a sweeter vinaigrette, adjust the honey amount according to taste preferences.
- To toast walnuts, heat them in a dry skillet over medium heat for a few minutes until fragrant and slightly browned.
- Salad is best served fresh but can be prepared an hour ahead; keep vinaigrette separate until ready to serve to avoid sogginess.
- Feta cheese and walnuts are optional but add a nice creamy and crunchy contrast to the salad.
