Ingredients
Scale
- 4 medium-sized beets
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 cups arugula or mixed greens
- 1/2 cup crumbled goat cheese (or feta)
- 1/2 cup walnuts, roughly chopped
- 1/4 cup balsamic vinegar
- 1 tablespoon honey (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Trim and wrap each beet in aluminum foil, drizzling with olive oil, salt, and pepper.
- Place wrapped beets on a baking sheet and roast for 30-40 minutes until fork-tender. Let cool slightly before peeling.
- Slice the cooled beets into wedges or cubes.
- In a large bowl or serving plate, layer arugula or mixed greens, followed by roasted beet slices, crumbled cheese, and walnuts.
- In a small bowl, whisk together balsamic vinegar and honey (if using), then drizzle over the salad just before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 8g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg