Description
A fresh and vibrant Beet Salad with peppery arugula, creamy goat cheese, and toasted nuts, tossed in a tangy balsamic vinaigrette. This Mediterranean-inspired salad is perfect as a light main dish or a nutritious side.
Ingredients
Scale
Salad Ingredients
- 3 medium cooked beets, peeled and sliced
- 4 cups fresh arugula
- ¼ cup crumbled goat cheese or feta
- ¼ cup chopped walnuts or pecans, toasted
Dressing Ingredients
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon honey or maple syrup
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the Dressing: In a small bowl, whisk together the balsamic vinegar, olive oil, honey (or maple syrup), salt, and black pepper until well combined to create a balanced, tangy dressing.
- Assemble the Salad: In a large salad bowl, add the fresh arugula, the sliced cooked beets, crumbled goat cheese, and toasted walnuts or pecans, ensuring all ingredients are evenly distributed.
- Toss and Serve: Drizzle the prepared dressing over the salad components and gently toss everything together to coat evenly without bruising the greens. Serve immediately to enjoy the fresh and vibrant flavors.
Notes
- Use pre-cooked packaged beets to save time without compromising flavor.
- Add orange segments for a citrusy brightness and avocado slices for added creaminess and texture.
- To toast the nuts, place them in a dry skillet over medium heat and stir frequently until golden and fragrant, about 3-5 minutes.
