Roasted Beet Salad

Name: Roasted Beet Salad
Ingredients: 1 cup arugula; 4 beets; 1/8 cup red onion, sliced thin; 1/2 orange, segmented & juices reserved; 2 teaspoons balsamic vinegar; 2 tablespoons olive oil; 1 tablespoon walnuts, chopped; 3 ounces goat cheese, crumbled; salt and pepper

9 ingredients

5 steps

Ingredients

1 cup arugula
4 beets
1/8 cup red onion, sliced thin
1/2 orange, segmented & juices reserved
2 teaspoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon walnuts, chopped
3 ounces goat cheese, crumbled
salt and pepper

Directions

1

Preheat oven to 375.
2

Wash beets. Drizzle whole beets with 1 tablespoons olive oil, season with salt and pepper and wrap in a tin foil pouch. Roast for 1 hour or until fork tender. Peel beets, cut into slices and set aside.
3

Whisk together the reserved juice from segmenting the orange, balsamic vinegar and 1 tablespoons olive oil. Season dressing with salt and pepper.
4

Combine sliced beets, orange segments, red onion and dressing in a bowl.
5

Spoon the beet salad over a bed of arugula and top with chopped walnuts and crumbled goat cheese.