Ingredients
- Beets (various colors), 1.5 lbs
- Balsamic vinegar, 2 tablespoons
- Olive oil, 2 tablespoons
- Honey, 1 tablespoon
- Fresh thyme sprigs, 3
- Goat cheese, 4 oz
- Walnuts, 1/2 cup
- Arugula, 5 oz
Instructions
- Step 1: Preheat oven to 400°F (200°C). Wash and trim the beets, then wrap them individually in foil. Roast for 45-60 minutes, or until tender when pierced with a fork.
- Step 2: While the beets are roasting, toast the walnuts in a dry skillet over medium heat until fragrant, about 5 minutes. Let cool and roughly chop.
- Step 3: Once the beets are cool enough to handle, peel them (the skins should slip off easily). Cut into bite-sized wedges.
- Step 4: In a large bowl, whisk together balsamic vinegar, olive oil, honey, and thyme leaves (stripped from the sprigs). Season with salt and pepper to taste.
- Step 5: Add the roasted beets to the bowl with the balsamic dressing and toss gently to coat.
- Step 6: Arrange the arugula on a serving platter. Top with the balsamic roasted beets, crumbled goat cheese, and toasted walnuts. Serve immediately or at room temperature.
Notes
- Store leftover beet salad components separately (beets, arugula, dressing) to prevent the arugula from wilting.
- Reheating isn't recommended, but gently warm the beets in the microwave for a few seconds if you prefer them not cold.
- Serve this salad as a vibrant side dish or add grilled chicken or chickpeas for a more substantial main course.
- Don't overcrowd the roasting pan; roasting beets of similar size together ensures even cooking and saves time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American