Roasted Beet Salad with Goat Cheese
Roasted beets on arugula with apples and candied walnuts
Equipment
- Sheet pan
- Aluminum foil
- Mixing Bowl
- Apple corer
- Whisk
Ingredients
- 6 beets
- 4 cups salad greens
- ½ cup goat cheese crumbled
- 1 apple cored
Balsamic Vinaigrette Dressing
- ¾ cup olive oil
- ¼ cup balsamic vinegar
- 2 tbsp honey
- 1 tbsp dijon mustard
- ½ tsp salt kosher
- ½ tsp black pepper ground
Candied Walnuts
- 1 cup walnuts
- 1 tsp cinnamon
- ¼ tsp salt kosher
- 2 tbsp brown sugar
- 2 tbsp butter unsalted, melted
Instructions
Roasting the beets
- Preheat the oven to 400°F or gas mark 6.
- Wash the beets and cut the tops and root tips off of the beets. Wrap in foil and place on baking sheet. Bake for 50 minutes. A knife should be able to pass through easily when cooked. Let cool before handling.
Making the dressing
- While the beets are cooking using a whisk mix the honey, salt, pepper, and mustard until smooth. Add the balsamic vinegar and whisk until smooth. Finally add the oil and whisk until smooth and silky. Set aside.
Making the candied walnuts
- Reduce oven temp to 350°F or gas mark 4.
- Combine the melted sugar, cinnamon, salt, and brown sugar. Toss the walnuts in the sugar mixture until coated. Spread on a sheet pan lined with foil and bake for 5 min.
Assemble the salad
- Using a paper towel lightly scrub the beets and the skin will come off. Slice the the beets and set aside.
- Core and slice the apple and set aside.
- Add the arugula, apples, and beets to the bowl. Toss with some of the balsamic vinaigrette and top with the candied walnuts and goat cheese.
Nutrition
Serving: 1servingCalories: 582kcalCarbohydrates: 39gProtein: 13gFat: 45gSaturated Fat: 11gPolyunsaturated Fat: 16gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 28mgSodium: 739mgPotassium: 692mgFiber: 7gSugar: 30gVitamin A: 1019IUVitamin C: 12mgCalcium: 141mgIron: 3mg
Nutrition Disclaimer*
Tried this recipe?Let us know how it was!