Description
This dish is one of those recipes that always makes you feel like you’re at a fancy café — even if you’re just serving it in your own cozy kitchen.
Ingredients
For the Salad:
- 4 medium beets (red or golden)
- 4 cups arugula or mixed greens
- ¼ cup walnuts (toasted)
- â…“ cup crumbled goat cheese
- 1 small red onion (thinly sliced)
- Optional: Microgreens or fresh herbs like parsley
For the Balsamic Dressing:
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey (or maple syrup for vegan)
- Salt + pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Trim the beet greens and wrap each beet in foil. Roast on a baking sheet for 45-50 minutes until fork-tender.
Once cooled, peel off the skins (they’ll slide right off!). Slice into wedges or thin rounds.
While the beets are roasting, toast the walnuts in a dry skillet over medium heat for 3-4 minutes — just until fragrant.
Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl.
Toss the greens with half the dressing. Top with roasted beets, red onions, goat cheese, and toasted walnuts. Drizzle the remaining dressing on top.
Finish with a sprinkle of sea salt and cracked pepper.