This stunning winter salad gets its sweet, earthy flavor from roasted beets and balsamic vinegar. Creamy goat cheese and peppery arugula add color and balance, while toasted walnuts add crunch. A mandoline is the best way to get thin, even slices from the roasted beets. Source: EatingWell.com, November 2019

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Ingredients

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Directions

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  • Preheat oven to 400 degrees F. Place a large piece of foil on a rimmed baking sheet; place beets in the center of the foil. Gather the sides of the foil up to make a packet; pour in 1/2 cup vinegar and seal the packet. Roast until the beets are very tender when pierced with a knife, about 45 minutes. Open the foil packet; let cool for 30 minutes.

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  • Meanwhile, bring the remaining 1/2 cup vinegar to a boil in a small saucepan over medium-high heat. Cook, without stirring, until reduced to about 3 tablespoons, about 10 minutes. Remove from heat (the mixture will thicken as it cools).

  • When the beets are cool enough to handle, peel them, then slice very thinly with a knife or a mandoline. Arrange the sliced beets, overlapping slightly, on a platter.

  • Toss arugula with oil, salt and pepper in a medium bowl; arrange on top of the beets. Sprinkle with goat cheese and walnuts; drizzle with the balsamic reduction.

Tips

To make ahead: Roast beets (Step 1) and refrigerate for up to 1 day.

Nutrition Facts

225 calories; 11.5 g total fat; 3 g saturated fat; 4 mg cholesterol; 317 mg sodium. 522 mg potassium; 23.3 g carbohydrates; 3.9 g fiber; 18 g sugar; 6.2 g protein; 466 IU vitamin a iu; 7 mg vitamin c; 144 mcg folate; 82 mg calcium; 2 mg iron; 53 mg magnesium;

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