₦ 5,000.00
An elegant and vibrant salad featuring tender, sweet roasted beets, creamy goat cheese, and crunchy walnuts, all atop a bed of peppery arugula. Drizzled with a simple honey-balsamic vinaigrette, this salad is a perfect balance of earthy, tangy, and sweet flavors. It’s ideal as a starter or a light meal.
all-meals
salads-light-eats
Servings
75 Minutes
No nutrition info available
Ingredients
- For the Salad:
- 4 medium beets (red, golden, or candy-striped)
- 1 tbsp olive oil (for roasting)
- 5 oz (140g) arugula or mixed greens
- 4 oz (115g) goat cheese, crumbled
- ½ cup walnuts, toasted
- 2 tbsp fresh dill or parsley, chopped (optional)
- For the Vinaigrette:
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Scrub the beets, wrap them in foil with a drizzle of olive oil, and roast for 45-60 minutes until tender. Let them cool, then peel and dice them.
- In a dry pan, toast the walnuts for 3-5 minutes until they smell fragrant.
- Shake all the vinaigrette ingredients together in a jar.
- Arrange the arugula on a platter. Scatter the roasted beets, crumbled goat cheese, and toasted walnuts over the greens. Drizzle with the dressing just before serving.
No allergy-manageable ingredients for this recipe.