Roasted Beet Salad
Vibrant beets, creamy goat cheese, earthy arugula, and a tangy vinaigrette come together in this Roasted Beet Salad recipe for the best side or entree salad.
Servings: 4
Equipment
Ingredients
- 4 medium beets or 3 large
- 2 tablespoons olive oil
- 1 pinch salt & pepper to taste
- 4 ounces baby arugula
- 4 ounces soft goat cheese or feta cheese
- ¼ cup toasted pecans optional
Dressing
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- ¼ teaspoon garlic powder
- 1 teaspoon Swerve sweetener or honey/sugar
- ¼ cup olive oil
Instructions
- Preheat the oven to 400℉.
- Cut the beets in half and place them on a large piece of aluminum foil. Add 2 tablespoons olive oil and season with salt and pepper. Wrap tightly and roast the beets for 55 to 65 minutes or until tender. Allow to cool.
- Once cool, remove the skins with a small sharp knife (gloves are recommended). Cut beets into bite-sized pieces.
- Meanwhile, in a small bowl, whisk together the vinegar, mustard, garlic powder, and sweetener. While whisking, gradually add ¼ cup olive oil. Season to taste with salt and pepper.
- Place the arugula on a large plate and toss with half of the dressing.
- Arrange the beets, goat cheese, and pecans (if using) over top and drizzle with the remaining dressing. Garnish with pecans if desired.
Notes
- Place roasted beets in the refrigerator, or even for a few minutes in the freezer to speed the cooling process.
- Beets can be served slightly warm in the salad, if desired.
- Leftover or made ahead beet and goat cheese salad can be stored in the refrigerator for up to 3 days.
Nutrition
Calories: 345kcal | Carbohydrates: 11g | Protein: 8g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Cholesterol: 13mg | Sodium: 228mg | Potassium: 415mg | Fiber: 4g | Sugar: 7g | Vitamin A: 999IU | Vitamin C: 8mg | Calcium: 106mg | Iron: 2mg