Discover the vibrant flavors of our Roasted Beet Salad with Honey Dijon Vinaigrette—a dish that not only tantalizes your taste buds but also brings a splash of color to your table! This delightful salad is perfect for any occasion, whether you're hosting a dinner party or simply craving a healthy yet indulgent meal. With its earthy roasted beets, peppery arugula, creamy goat cheese, and crunchy walnuts, every bite is a celebration of fresh ingredients. Ready to impress your guests and elevate your salad game? Let’s dive into this easy-to-follow recipe that promises to be a showstopper!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 medium beets, roasted and sliced
- 4 cups arugula
- 1/2 cup goat cheese, crumbled
- 1/4 cup walnuts, chopped
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1/4 cup olive oil
Instructions
- Preheat the oven to 400°F (200°C). Wash the beets thoroughly, trimming off the tops and root ends.
- Wrap each beet individually in aluminum foil, creating a sealed packet to prevent moisture loss during roasting.
- Place the foil-wrapped beets on a baking sheet and roast in the preheated oven for 35-45 minutes, or until a knife can easily pierce through the beets.
- Remove beets from the oven and let them cool for 10-15 minutes. Once cool enough to handle, use gloves or paper towels to carefully remove the foil and peel off the skin.
- Slice the roasted beets into thin, uniform rounds or wedges.
- For the vinaigrette, whisk together honey, Dijon mustard, olive oil, and a pinch of salt and pepper in a small bowl until well combined.
- Toast the chopped walnuts in a dry skillet over medium heat for 3-4 minutes, stirring constantly to prevent burning.
- Arrange fresh arugula on a serving platter or individual plates.
- Carefully place the sliced roasted beets on top of the arugula.
- Sprinkle crumbled goat cheese and toasted walnuts over the beets.
- Drizzle the honey Dijon vinaigrette evenly across the salad just before serving.
- Serve immediately and enjoy the vibrant, fresh flavors of the roasted beet salad.
Tips
- Choose Fresh Beets: When selecting beets, look for firm, smooth-skinned ones without soft spots. Fresh beets will enhance the flavor and texture of your salad.
- Use Gloves for Peeling: Roasted beets can stain your hands, so wearing gloves or using paper towels while peeling can help keep your hands clean.
- Customize Your Greens: While arugula adds a nice peppery flavor, feel free to mix in other greens like spinach or mixed salad greens for added variety.
- Toast the Walnuts: Toasting the walnuts not only enhances their flavor but also adds a delightful crunch to the salad. Keep an eye on them to avoid burning.
- Make Ahead: You can roast the beets a day in advance and store them in the refrigerator. Just slice and assemble the salad when you're ready to serve.
- Experiment with Cheese: If goat cheese isn't your favorite, try feta or blue cheese for a different taste profile that pairs well with the sweetness of the beets.
- Adjust the Vinaigrette: Feel free to tweak the honey and Dijon mustard ratios in the vinaigrette to suit your taste preferences. A bit more honey will add sweetness, while extra mustard will give it a tangy kick.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 8g
Fat: 24g
Saturated Fat: 6g
Cholesterol: 15mg
