Description
A fresh and healthy roasted beet and arugula salad.
Ingrédients
L'échelle
- 3 medium beets, roasted
- 4 cups arugula, washed
- 1/2 cup goat cheese, crumbled
- 1/4 cup walnuts, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Wrap beets in foil and roast for 45-60 minutes until tender.
- Let the beets cool, then peel and slice them.
- In a large bowl, combine arugula, beets, goat cheese, and walnuts.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
- Drizzle the dressing over the salad and toss gently.
- Serve immediately.
Notes
- For added flavor, you can include sliced apples or pears.
- Make sure to let the beets cool before handling.
- This salad is best served fresh.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 1 hour
- Catégorie: Salad
- Méthode: Roasting
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 serving
- Calories: 250
- Sucre: 6g
- De Sodium: 150mg
- La graisse: 18g
- Graisses Saturées: 3g
- Les Graisses Insaturées: 14g
- Les Gras Trans: 0g
- Les hydrates de carbone: 20g
- La fibre: 5g
- La protéine: 6g
- Le taux de cholestérol: 10mg
Mots-clés: roasted beet and arugula salad