Ingredients
Salad
- 4 medium beets, roasted, peeled, and cubed
- 2 cups arugula or mixed baby greens
- ½ cup walnuts, roughly chopped and toasted
- 3–4 oz Goat cheese, crumbled
- Freshly ground black pepper
Balsamic Vinaigrette
- 3 tbsp olive oil
- 1½ tbsp balsamic vinegar
- 1 tsp honey or maple syrup
- ½ tsp Dijon mustard (optional)
- Salt sparingly
Instructions
- Roast the beets
- Preheat oven to 400°F (200°C)
- Toss cubed beets with olive oil and a pinch of salt
- Roast 25–30 minutes, turning once, until tender and lightly caramelized
- Cool slightly
- Toast the walnuts
- Toast in a dry skillet over medium heat for 3–5 minutes until fragrant
- Let cool
- Make the dressing
- Whisk olive oil, balsamic vinegar, honey, Dijon, and black pepper
- Taste before adding any salt
- Assemble the salad
- Gently toss warm or room-temperature beets with a little dressing
- Add greens and walnuts
- Sprinkle Goat Cheese over the top
- Drizzle with remaining dressing as needed
- Finish & serve
- Crack black pepper over the salad
- Serve immediately or slightly warm (this really complements the goat cheese)
Optional additions (still very natural with Goat Cheese)
- Thinly sliced red onion or shallot
- Orange segments or zest
- A pinch of dried oregano or fresh thyme