Golden Beet Salad

arugula salad on plate with gold beets, walnuts, and goat cheese

Sweet, roasted golden beets and peppery arugula are tossed with creamy goat cheese and crunchy walnuts to make this salad. Drizzled with a vinaigrette or a balsamic glaze, it's a vibrantly colorful and flavorful salad that I absolutely love.

Prep Time10

Cook Time45

Total Time55

Course: Salad, Side Dish

Cuisine: American

Servings:

Author: Mary Younkin

Ingredients

Roasted Beets Ingredients

1 pound golden beets approximately 4 medium sized scrubbed, trimmed, and cut in half
1 tablespoons olive oil
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper adjust to taste

Salad Ingredients

8 ounces arugula
4 ounces crumbled goat cheese or 2 ounces thinly shaved Parmesan
¼ cup chopped walnuts or pecans
2 tablespoons balsamic glaze

Instructions

To Roast the Beets

Preheat your oven to 425°F. Trim the tops and roots. Wash thoroughly, scrubbing with a vegetable brush. Peel the beets and then cut them in half for roasting.
Place the beets on the baking sheet and drizzle with oil. Season with salt and pepper and toss to coat. Roast the beets for 45 minutes.
The pieces should be tender when poked with a fork. If needed, roast for an additional 5-10 minutes.

To Make the Salad

Divide the greens between 4 salad bowls. Layer the beets over the greens. Top each salad with the cheese and nuts of your choice.
Lightly drizzle the salads with balsamic glaze just before serving.

Nutrition