Beet Salad Recipe
This beet salad recipe is jam-packed with beets, greens, and cheese mixed with balsamic vinaigrette for a deliciously full-flavored salad.
Ingredients
- 4 medium-sized red beets
- 4 medium-sized golden beets
- 4 cups baby arugula
- ¼ cup pickled red onions
- ½ cup sliced almonds
- ½ cup crumbled goat or blue cheese
- ½ cup Balsamic vinaigrette
- microgreens
- coarse salt and fresh cracked pepper to taste
Instructions
- Preheat the oven to 350°. Slice off the stem end of the beets.
- Place them in a pan or pot cut side down, along with 1 cup of cold water.
- Cover with a lid or foil and roast in the oven for 1 hour at 350°.
- Remove them from the pot and let them cool for about 30 minutes on a plate or platter.
- Using gloves, clean hands, or paper towels, remove the outside peelings of the beets.
- Cut the beets into thick slices or wedges.
- Serve the prepared beet with arugula, almonds, crumbled cheese, pickled onions, balsamic vinaigrette, salt, pepper, and optional microgreens.
Notes
Make-Ahead: Keep the dressing separate and the salad accompaniments separate, but you can prepare this up to 2 days ahead of time for freshness. Don’t season it until it’s ready to serve.
How to Store: If you can keep the ingredients and vinaigrette separate, cover and keep it in the refrigerator for up to 3 days. This will not freeze.
You can also add fresh basil leaves to the salad.
Feel free to add a protein like cooked chicken, fish, or steak.
Nutrition
Calories: 351kcalCarbohydrates: 24gProtein: 11gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 13mgSodium: 593mgPotassium: 796mgFiber: 7gSugar: 14gVitamin A: 658IUVitamin C: 12mgCalcium: 201mgIron: 2mg