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roasted beet salad recipe with goat cheese on a blue plate

Beet Salad

Prep Time 2 minutes
Cook Time 1 hour
Total Time 1 hour 2 minutes
Servings 4 servings
Calories 582kcal

Ingredients

Salad:

  • 6 medium beets see below for cooking instructions, or skip step 1 and purchase cooked/peeled beets.
  • 1 tablespoon olive oil
  • 1/2 teaspoon both salt and pepper
  • 5 oz baby arugula
  • 4 oz goat cheese crumbled
  • 1/2 cup pistachios roughly chopped
  • 1/2 cup pomegranate seeds

Dressing:

  • 3 tablespoons balsamic vinegar
  • 1 tablespoons dijon mustard
  • 2 cloves garlic minced
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/2 cup olive oil
US Customary - Metric

Instructions

  • If using raw beets: Preheat oven to 400 F, and line a baking sheet with foil. Grab a second sheet of foil, large enough to cover the baking sheet in foil.
    Remove the top and bottom of the beet (save the greens for a smoothie!), and slice in half. Toss beets in 1 tablespoon of oil, salt, and pepper. Cover and seal the beets with the second sheet of foil.
    Bake in preheated oven for 1 hour, until the beets are completely fork tender. Allow them to cool enough to handle, and use a paper towel to rub the beets, the skin will slide right off.
  • Whisk together the balsamic, dijon, salt, pepper, and garlic. Slowly drizzle in the olive oil while whisking with your other hand.
  • In a large bowl combine the baby arugula, goat cheese, pistachios, pomegranate seeds, and completely cooled beets.
  • Cover with dressing, toss, and enjoy! Best served immediately.

Nutrition

Calories: 582kcal | Total Carbohydrates: 37g | Protein: 14g | Fat: 45g | Sodium: 504mg | Fiber: 10g | Sugar: 24g | Net Carbs: 27g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com