Fresh Beet Salad With Arugula And Balsamic Vinaigrette
A vibrant salad combining earthy roasted beets with peppery arugula, dressed in a tangy balsamic vinaigrette.
Servings: 4 servings
Calories: 250kcal
Equipment
- Oven
- Mixing Bowl
- Baking Sheet
- Aluminum Foil
Ingredients
Main Ingredients
- 4 medium Beets Scrubbed and trimmed
- 4 cups Fresh Arugula Rinsed and tough stems removed
- 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
- to taste Salt
- to taste Black Pepper Freshly cracked
Optional Ingredients
- 1/2 cup Feta Cheese Crumbled, optional for creaminess
- 1/2 cup Walnuts Toasted, optional for crunch
Instructions
- Preheat your oven to 400°F (200°C).
- Scrub the beets under cold water and trim off the tops and tails, leaving the skin on.
- Wrap each beet in aluminum foil and place them on a baking sheet.
- Roast the beets for 45 to 60 minutes until tender.
- Allow the beets to cool slightly before unwrapping and peeling the skins off.
- In a small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and pepper to make the vinaigrette.
- In a large salad bowl, add the fresh arugula as the base.
- Slice the cooled beets and add them on top of the arugula.
- If using, sprinkle crumbled feta cheese and toasted walnuts over the salad.
- Drizzle the vinaigrette over the salad just before serving and toss gently.
- Serve immediately for the best flavor and freshness.
Notes
Store leftovers in an airtight container in the refrigerator for up to two days.