Golden Beet and Arugula Salad
Tender roasted golden beets, peppery arugula, creamy goat cheese, crunchy pistachios and a tangy shallot vinaigrette make this salad full of flavor and texture.
Servings: 4
Calories: 241kcal
Ingredients
- 1 bunch golden beets 4-5 medium beets
- 4 cups arugula
- 2 oz goat cheese
- ¼ cup chopped pistachios
- ¼ cup olive oil plus more for roasting beets
- 2 tablespoons white wine vinegar
- 1 tablespoon minced shallot
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees. Thoroughly wash beets and remove beet greens. Place beets on a sheet of foil on a baking tray, drizzle with olive oil and season with salt and pepper. Fold foil over beets and fold together edges, creating a sealed packet.
- Roast for 40-50 minutes until fork tender. Let cool to room temperature, then remove skins and cut into wedges.
- While the beets are roasting, make the vinaigrette. Shake in a small mason jar or whisk together minced shallot, vinegar, dijon mustard, honey and olive oil. Season with salt and pepper to taste.
- Add arugula and sliced beets to a large bowl and toss with a small amount of dressing just to moisten.
- Transfer to a serving dish and top with crumbled goat cheese and chopped pistachios. Drizzle with more dressing or serve on the side. Enjoy immediately.
Notes
Roasted beets can be refrigerated whole or sliced in airtight container for 5-7 days. Vinaigrette can be made ahead and stored in refrigerator for up to a week.
Nutrition
Calories: 241kcal | Carbohydrates: 11g | Protein: 6g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 7mg | Sodium: 121mg | Potassium: 374mg | Fiber: 3g | Sugar: 7g | Vitamin A: 675IU | Vitamin C: 7mg | Calcium: 72mg | Iron: 2mg