Description
This vibrant Beet Salad with Goat Cheese and Balsamic Vinaigrette is a delightful combination of earthy roasted beets, peppery arugula, creamy goat cheese, crunchy toasted pecans, and sweet dried cranberries, all tossed in a tangy and flavorful homemade balsamic vinaigrette. Perfect as a healthy starter or light meal, this salad delivers a fresh blend of textures and flavors sure to please any palate.
Ingredients
Scale
Salad Ingredients
- 6 medium beets (about 2 lbs)
- 5 oz (6 cups) baby arugula (rinsed and spun dry)
- 4 oz goat cheese or feta cheese (about 1/2 cup, diced or crumbled)
- 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 (we love Grey Poupon brand)
- 1 garlic clove (pressed or finely minced)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Roast the Beets: Preheat the oven to 400°F. Line a medium-rimmed baking sheet with foil. Wrap each beet tightly in a sheet of foil and arrange them on the lined baking sheet. Bake for 1 hour or until the largest beet is easily pierced with a fork. Remove from the oven and let them cool to room temperature. Once cooled, peel off the skins and slice each beet into halves, then wedges.
- Toast the Pecans: Heat a dry skillet over medium heat. Add the pecans and toast them, tossing frequently, until they become golden and fragrant. Remove from heat and allow to cool completely.
- Assemble the Salad: In a large mixing bowl, transfer the arugula. Add the sliced roasted beets, crumbled goat cheese, toasted pecans, and dried cranberries. Gently toss to combine.
- Make the Balsamic Vinaigrette: In a small mason jar, combine the extra virgin olive oil, balsamic vinegar, Dijon mustard, pressed garlic, salt, and black pepper. Secure the lid tightly and shake vigorously until the dressing is fully emulsified.
- Dress the Salad: Drizzle the balsamic vinaigrette over the salad to your taste. Toss gently to coat all ingredients evenly. If not serving immediately, shake the dressing again before drizzling to re-emulsify.
Notes
- Be sure to cool the beets completely before peeling to avoid burning your hands.
- To save time, you can roast beets in advance and refrigerate them for up to 3 days before assembling the salad.
- For a nuttier flavor, try using toasted walnuts instead of pecans.
- Adjust the amount of balsamic vinaigrette based on your preference; start with less and add more as needed.
- This salad can be served chilled or at room temperature.
