Ingredients with Measurements:
- 4 medium-sized beets, peeled and chopped into bite-sized pieces
- 2 tablespoons olive oil
- Salt and pepper
- 6 cups arugula
- 1/2 cup crumbled goat cheese
- 1/4 cup chopped walnuts
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 1/4 cup extra-virgin olive oil
Special equipment needed:
- Baking sheet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a mixing bowl, toss the chopped beets with 2 tablespoons of olive oil, salt, and pepper. Spread the beets on a baking sheet and roast for 20-25 minutes, or until tender.
3. In a separate mixing bowl, whisk together the balsamic vinegar, honey, and extra-virgin olive oil to make the dressing.
4. Once the beets are done roasting, let them cool for a few minutes.
5. In a large salad bowl, add the arugula, roasted beets, crumbled goat cheese, and chopped walnuts.
6. Drizzle the dressing over the salad and toss to combine.
7. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 250
Fat: 20g
Carbohydrates: 14g
Protein: 7g
Fiber: 3g
Sugar: 10g
Substitutions for ingredients:
- Instead of goat cheese, you can use feta cheese or blue cheese.
- Instead of walnuts, you can use pecans or almonds.
- Instead of balsamic vinegar, you can use red wine vinegar or apple cider vinegar.
Variations:
- Add grilled chicken or shrimp to make it a complete meal.
- Add sliced avocado for extra creaminess.
- Use mixed greens instead of arugula.
Tips and tricks:
- To make peeling the beets easier, you can wrap them in foil and roast them whole for 45-60 minutes, or until tender.
- You can roast the beets ahead of time and store them in the fridge for up to 3 days.
- Toast the walnuts in a dry pan for a few minutes to bring out their flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the fridge for up to 2 days.
Reheating instructions:
This salad is best served cold and does not need to be reheated.
Presentation ideas:
Serve the salad in a large salad bowl or on individual plates.
Garnishes:
Garnish with a few extra crumbles of goat cheese and a sprinkle of chopped walnuts.
Pairings:
This salad pairs well with grilled chicken or fish.
Suggested side dishes:
Serve with a side of crusty bread or a simple soup.
Troubleshooting advice:
- If the beets are not tender after roasting, put them back in the oven for a few more minutes.
- If the dressing is too tart, add more honey to balance it out.
Food safety advice:
Make sure to wash your hands and all utensils before handling food. Store leftovers in the fridge and discard any leftovers that have been sitting out at room temperature for more than 2 hours.
Food history:
Arugula is a leafy green that is native to the Mediterranean region. It has been used in Italian cuisine for centuries and is known for its peppery flavor.
Flavor profiles:
This salad is a combination of sweet and savory flavors, with the sweetness of the roasted beets and honey dressing balancing out the tanginess of the goat cheese and balsamic vinegar.
Serving suggestions:
Serve this salad as a side dish or as a light lunch.
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