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Ruby Red Beet Salad – A Stunning Side with Crunch & Creaminess!

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Elevate your meal with this vibrant Ruby Red Beet Salad! Enjoy sweet roasted beets, creamy goat cheese, and crunchy walnuts over peppery arugula. Full instructions and nutrition facts provided.

Ingredients

Scale
  • 3 medium red beets, scrubbed
  • 5 ounces baby arugula
  • 4 ounces goat cheese, crumbled
  • 1/2 cup walnuts, roughly chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons red grape vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey (or maple syrup)

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Wrap each scrubbed beet loosely in aluminum foil and roast for 45-60 minutes, or until fork-tender. Let them cool slightly, then unwrap, peel (the skins should slip off easily), and cut into bite-sized wedges or cubes.
  2. Step 2: While beets are roasting, spread the walnuts on a dry baking sheet and toast in the preheated oven for 5-7 minutes, or until fragrant. Watch carefully to prevent burning. Let cool completely. In a small bowl, whisk together the extra virgin olive oil, red grape vinegar, Dijon mustard, honey, and a pinch of salt and black pepper to create the vinaigrette.
  3. Step 3: In a large serving bowl, combine the baby arugula, roasted beet pieces, and toasted walnuts.
  4. Step 4: Gently drizzle the prepared vinaigrette over the salad ingredients. Add the crumbled goat cheese.
  5. Step 5: Lightly toss the salad to combine all components without crushing the beets or goat cheese too much. Serve immediately as a stunning side dish.

Notes

  • To keep your salad components at their best, store any undressed arugula, roasted beets, and goat cheese separately in airtight containers in the fridge, combining them freshly when you’re ready for another serving.
  • As a crisp, vibrant cold salad, this dish is not meant for reheating; for optimal flavor and texture, simply let refrigerated ingredients come to room temperature for 10-15 minutes before re-tossing and enjoying.
  • This stunning Ruby Red Beet Salad makes an exquisite side for grilled salmon or chicken, roasted lamb, or even as a light, elegant lunch when paired with crusty bread.
  • For perfectly easy-to-peel beets and to prevent your hands from turning pink, once roasted and slightly cooled, a quick plunge in an ice bath before peeling can make the skins practically glide off.

Nutrition

Find it online: https://snackioo.com/ruby-red-beet-salad-a-stunning-side-with-crunch-creaminess/