Oven-Roasted Beet and Goat Cheese Salad with Honey-Dijon Vinaigrette

Ingredients

- 2 medium-sized beets, washed and scrubbed
- 4 cups fresh arugula
- 1/2 cup goat cheese, crumbled
- 1/2 cup walnuts, roughly chopped
- 1 small onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt, to taste
- Pepper, to taste

Instructions

1. Preheat Oven:
Preheat your oven to 400°F (approximately 200°C).

2. Prepare Beets:
Wrap each beet individually in aluminum foil with a drizzle of olive oil and a pinch of salt and pepper. Place them on a baking sheet.

3. Roast Beets:
Roast the beets in the preheated oven for PT45M
45 minutes or until they are tender when pierced with a fork.

4. Prepare Walnuts:
While the beets are roasting, place the chopped walnuts on a separate small baking sheet. Roast in the oven for PT5M
5 minutes until they are lightly toasted. Keep an eye on them to prevent burning.

5. Make Vinaigrette:
In a small bowl, whisk together the lemon juice, red wine vinegar, honey, Dijon mustard, garlic powder, and remaining olive oil. Season with salt and pepper to taste.

6. Cool and Slice Beets:
Once the beets are done, allow them to cool enough to handle. Then peel and slice them into thin rounds.

7. Assemble Salad:
Spread the arugula on a serving platter. Top with sliced beets, crumbled goat cheese, sliced onions, and toasted walnuts.

8. Dress and Serve:
Drizzle the honey-Dijon vinaigrette over the salad. Toss gently to combine and serve immediately.

Total Time

PT55M
55 minutes

Type of Dish

Lunch

Keywords

Beet Salad, Goat Cheese, Arugula, Gourmet Lunch, Healthy Salad, Oven Roasted Beets, Salad Recipe, Honey-Dijon Vinaigrette, Walnut Salad, Fresh Lunch

Recipe Yield

Serves 4 adults

Calories

Total: 810 calories

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