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beet salad recipe

Beet salad is more than just a side dish. It's a nutritional powerhouse with earthy sweetness and tangy undertones. It's packed with antioxidants and nutrients, making it a tasty way to eat more veggies. Whether you're experienced in cooking or new to it, this recipe will make your meals better.
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Equipment

  • Large mixing bowl
  • Sharp chef's knife
  • Cutting board
  • Whisk
  • Measuring cups and spoons
  • Roasting pan
  • Aluminum foil

Ingredients
  

  • 3 medium-sized fresh beets
  • 2 cups fresh arugula
  • 1/4 cup crumbled goat cheese
  • 1/4 cup toasted walnuts
  • 2 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • Salt and pepper to taste

Instructions
 

  • Preheat oven to 400°F
  • Wash beets thoroughly and wrap in aluminum foil
  • Roast beets for 45-60 minutes until tender
  • Let beets cool, then peel and dice
  • Whisk olive oil and balsamic vinegar
  • Toss arugula with roasted beets
  • Sprinkle goat cheese and walnuts
  • Drizzle with vinaigrette