Ingredients with Measurements:
- 3 medium-sized beets, peeled and cut into wedges
- 1 tablespoon olive oil
- Salt and pepper
- 4 cups arugula
- 1/4 cup crumbled goat cheese
- 1/4 cup chopped walnuts
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 1/4 cup 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 beet wedges with olive oil, salt, and pepper.
3. Spread the beets out on a baking sheet and roast for 20-25 minutes, or until tender.
4. In a separate mixing bowl, whisk together the balsamic vinegar, honey, and olive oil to make the dressing.
5. Once the beets are done roasting, let them cool for a few minutes.
6. In a large mixing bowl, combine the arugula, roasted beets, goat cheese, and chopped walnuts.
7. Drizzle the dressing over the salad and toss to coat.
8. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 240
- Fat: 19g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 5g
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 arugula, you can use spinach or mixed greens.
Variations:
- Add sliced apples or pears to the salad for a sweet and crunchy twist.
- Use roasted sweet potatoes instead of beets for a different flavor.
- Add grilled chicken or shrimp to make the salad a complete meal.
Tips and tricks:
- To make peeling the beets easier, you can roast them whole and then peel them after they have cooled.
- Make sure to toss the salad with the dressing right before serving to prevent the arugula from wilting.
- You can make the dressing ahead of time and store it in the refrigerator until ready to use.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator 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 bowl or on individual plates.
- Garnish with additional crumbled cheese and chopped walnuts.
Garnishes:
- Crumbled cheese
- Chopped walnuts
- Sliced apples or pears
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Quinoa salad
Troubleshooting advice:
- If the beets are not tender after roasting, put them back in the oven for an additional 5-10 minutes.
Food safety advice:
- Make sure to wash all produce before using.
- Store any leftover salad in the refrigerator and consume within 2 days.
Food history:
- Beets have been cultivated for thousands of years and were used by the ancient Greeks and Romans for their medicinal properties.
Flavor profiles:
- This salad has a sweet and tangy flavor from the roasted beets and balsamic dressing, balanced by the peppery arugula and creamy goat cheese.
Serving suggestions:
- Serve this salad as a side dish or as a light lunch or dinner.
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