Roasted Beet Salad with Arugula

A beautiful combination of flavors and textures, this salad pairs sweet roasted beets with peppery arugula, creamy blue cheese, and crunchy pine nuts, all brought together with a tangy balsamic vinaigrette.

Course Salad

Cuisine American, Mediterranean

Keyword Beets

Prep Time 30

Cook Time 16

Servings

Calories 339kcal

Ingredients

4 oz arugula
4-6 each Beets Washed, peeled, and sliced into 1/4" slices.
1/4 cup crumbled blue cheese optional
1/3 cup pine nuts
1/3 cup red onion sliced

Balsamic Vinaigrette

6 oz Extra Virgin Olive Oil
2 oz Balsamic vinegar
1/4 cup Fresh basil or 1 tsp dried chiffonade style (ribbons)
1/2 tsp garlic powder
1/4 tsp Salt
1/4 tsp fresh cracked pepper

Instructions

Wash, peel, and slice beets, and add to a large bowl. Toss with olive oil and kosher salt until well-coated.
Add to a preheated 400-degree oven.
Roast for 6 minutes, turn, and roast for 6 minutes more until fork-tender.
Rinse arugula several times until it is clean. Spin or air-dry.
Place in a large bowl.
Add beets, onions, toss together, and top with crumbled blue cheese and pine nuts.

Dressing

In a medium stainless-steel l bowl, add vinegar and oil and whisk together until emulsified.
Add salt, pepper, and garlic, whisk together. Then add basil.
Drizzle over the salad, toss together.

Notes

This salad is delicious on its own and pairs well with grilled steak or chicken. Substitute feta for the blue cheese.

Serve with toasted crostini.

Nutrition