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Roasted Beet & Goat Cheese Salad
Prep: 10 min
Cook: 45 min
2 servings
EasySweet roasted beets paired with tangy goat cheese, peppery arugula, and toasted walnuts. A beautiful salad rich in betalains and anti-inflammatory compounds.
Anti-Inflammatory Ingredients
Ingredients
- 3 medium beets, trimmed
- 4 cups arugula
- 2 oz goat cheese, crumbled
- 1/4 cup walnuts, toasted
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp raw honey
- 1 tsp Dijon mustard
- Salt and pepper to taste
- Fresh mint leaves (optional)
Instructions
1
Preheat oven to 400°F. Wrap beets individually in foil.
2
Roast beets for 40-45 minutes until tender when pierced with a knife.
3
Let cool slightly, then peel and cut into wedges.
4
Make dressing: whisk olive oil, balsamic vinegar, honey, Dijon, salt, and pepper.
5
Arrange arugula on plates. Top with beet wedges.
6
Crumble goat cheese over the salad and scatter toasted walnuts.
7
Drizzle with balsamic dressing. Garnish with fresh mint if desired.
Nutritional Information
340
Calories
12g
Protein
24g
Carbs
24g
Fat
5g
Fiber
Tags
#anti-inflammatory#salad#vegetarian#gluten-free#lunch#elegant
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