A colorful blend of roasted beets, tangy goat cheese, walnuts, and fresh arugula with a bright balsamic vinaigrette.
# What You’ll Need:
→ Vegetables
01 - 3 medium beets, trimmed and scrubbed
02 - 5 oz baby arugula
→ Cheese & Nuts
03 - 4 oz creamy goat cheese, crumbled
04 - 1/2 cup walnuts, roughly chopped
→ Dressing
05 - 3 tbsp extra-virgin olive oil
06 - 1 tbsp balsamic vinegar
07 - 1 tsp Dijon mustard
08 - 1 tsp honey
09 - Salt, to taste
10 - Freshly ground black pepper, to taste
→ Garnish
11 - 1 tbsp fresh chives or parsley, finely chopped
# How to Make It:
01 - Preheat oven to 400°F. Wrap each beet individually in aluminum foil, place on a baking sheet, and roast for 40 to 50 minutes until fork tender. Allow to cool slightly before peeling and cutting into wedges or cubes.
02 - Toast walnuts in a dry skillet over medium heat for 3 to 5 minutes, stirring frequently until fragrant. Remove from heat and let cool.
03 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until fully emulsified.
04 - Place arugula in a large salad bowl. Top with roasted beet wedges, crumbled goat cheese, and toasted walnuts.
05 - Drizzle dressing evenly over the salad and toss gently to combine. Garnish with chopped fresh chives or parsley if desired.
06 - Serve immediately for best flavor and texture.
