Description
Rustic arugula and roasted beet salad celebrates Mediterranean flavors with elegant simplicity. Peppery greens and earthy sweet beets combine perfectly, inviting you to savor each fresh, balanced bite.
Ingredients
Scale
Main Ingredients:
- 2 pounds (907 grams) medium beets, tops and roots trimmed (about 6 beets)
- 5 ounces (142 grams) arugula
- 1 small apple, diced (Honeycrisp or Granny Smith)
- ½ cup (75 grams) roasted, salted shelled pistachios
- ⅓ cup (50 grams) dried cranberries
- 4 ounces (113 grams) goat cheese, crumbled
Dressing Ingredients:
- ¼ cup (60 milliliters) balsamic vinegar
- 3 tablespoons (45 milliliters) extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, minced (about 1 teaspoon)
Seasoning Ingredients:
- ¾ teaspoon kosher salt, plus additional to taste
- 1/8 teaspoon ground black pepper, plus additional to taste
Instructions
- Preheat the oven to 400°F, preparing a baking dish for the beets.
- Nestle the whole beets into the dish, pour a small amount of water, and carefully cover with aluminum foil to create a steamy environment.
- Roast the beets until they become tender and easily pierced with a fork, approximately 50-70 minutes.
- Remove beets from the oven and allow them to cool completely before peeling and dicing into bite-sized cubes.
- Craft the dressing by vigorously whisking together balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and freshly ground black pepper.
- While the beets are still warm, gently coat them with half of the prepared dressing to enhance their natural sweetness.
- Add fresh arugula to the dressed beets and toss delicately to combine, ensuring even distribution of flavors.
- Sprinkle most of the diced apple, chopped pistachios, dried cranberries, and crumbled goat cheese over the salad.
- Drizzle the remaining dressing according to personal taste preference.
- Finish the salad by garnishing with the reserved toppings for added texture and visual appeal.
- Serve the salad either warm or at room temperature for optimal enjoyment.
Notes
- Roasting beets brings out their natural sweetness and creates a delightful caramelized exterior that adds depth to this vibrant salad.
- Balancing tart balsamic vinegar with honey creates a complex dressing that perfectly complements the peppery arugula and earthy beets.
- Serving the salad warm allows the goat cheese to slightly melt, blending flavors and creating a luxurious texture.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 290
- Sugar: 12 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 15 mg