Sweet roasted beets, creamy goat cheese, toasted walnuts, and peppery arugula tossed in 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 and freshly ground black pepper to taste
→ Garnish
10 - 1 tbsp fresh chives or parsley, finely chopped
# Steps:
01 - Preheat oven to 400°F. Wrap each beet individually in aluminum foil and roast on a baking sheet for 40 to 50 minutes until fork-tender. Allow to cool slightly, then peel and cut into wedges or cubes.
02 - Toast walnuts in a dry skillet over medium heat for 3 to 5 minutes, stirring frequently, until fragrant. Transfer to a plate to cool.
03 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
04 - Place arugula in a large salad bowl. Top with roasted beet pieces, crumbled goat cheese, and toasted walnuts.
05 - Drizzle vinaigrette over the salad and toss gently to combine. Garnish with fresh herbs if desired.
06 - Serve immediately while components retain their optimal texture.
