Description
This beet salad is vibrant, healthy, and packed with flavor. A quick and easy side dish with fresh beets and greens.
Ingredients
3 medium cooked or roasted beets, peeled and sliced or diced
4 cups fresh arugula or mixed greens
1/4 cup crumbled goat cheese or feta cheese
1/4 cup chopped walnuts or pecans, toasted
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar or lemon juice
Salt and black pepper, to taste
Instructions
Prepare the beets. If you’re using raw beets, start by scrubbing them clean and roasting them at 400°F for about 45 minutes, or until fork-tender. Once cooled, peel and slice them into thin rounds or bite-sized chunks. If using pre-cooked or packaged beets, simply drain and slice.
Toast the nuts. In a small skillet over medium heat, toast the walnuts or pecans for 3–4 minutes until fragrant. This step adds incredible flavor and crunch to the salad.
Mix the dressing. In a small bowl or jar, whisk together the olive oil, balsamic vinegar or lemon juice, a pinch of salt, and some freshly ground black pepper.
Assemble the salad. In a large bowl or platter, layer the arugula or greens as a base. Top with sliced beets, crumbled goat cheese, and toasted nuts.
Drizzle and serve. Pour the dressing over the top and gently toss or serve as-is for a more composed presentation.
Notes
Using canned beets. While convenient, they often lack the depth of flavor you get from roasting.
Skipping the seasoning. A pinch of salt and pepper enhances all the other flavors.
Overdressing the greens. Too much dressing can wilt the greens and mask the fresh flavors.
Not cooling beets before mixing. Warm beets can cause greens to wilt and cheese to melt.
Forgetting texture. Include at least one crunchy element like nuts or seeds to balance the soft beets.
- Prep Time: 15
- Cook Time: 45
- Category: DINNER
- Cuisine: AMERICAIN
Nutrition
- Serving Size: 4
- Calories: 220