Ingredients
-
- Salad:
- 6 medium beets (2 lbs)
- 5 oz (6 cups) baby arugula, rinsed and spun dry
- 4 oz goat cheese or feta cheese, diced or crumbled (about 1/2 cup)
- 1/2 cup pecans, toasted
- 1/2 cup dried cranberries
- Balsamic Vinaigrette:
- 1/2 cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard (e.g., Grey Poupon)
- 1 garlic clove, pressed or finely minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Roast the Beets: Preheat oven to 400°F (200°C). Wrap each beet individually in foil and place on a foil-lined baking sheet. Roast for 1 hour, or until the largest beet can be easily pierced with a knife. Let cool, then peel and cut into halves and then wedges.
- Toast the Pecans: In a dry skillet over medium heat, toast pecans, stirring frequently until golden and fragrant. Remove from heat and let cool.
- Assemble the Salad: In a large bowl, combine arugula, roasted beet wedges, crumbled goat cheese, toasted pecans, and dried cranberries.
- Make the Vinaigrette: In a mason jar or small bowl, combine olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper. Shake or whisk until emulsified.
- Dress and Serve: Drizzle vinaigrette over salad to taste. Toss gently and serve immediately. Shake vinaigrette again before using if it has separated.
Notes
- Use disposable gloves when peeling beets to avoid stained hands.
- Beets can be roasted ahead of time and stored in the refrigerator for up to 3 days.
- Goat cheese and feta both pair well—use whichever you prefer.
- If making ahead, store dressing separately and add just before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Salad
- Method: Roast, Toss
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 308
- Sugar: 12g
- Sodium: 260mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 10mg
