Roasted Beet Salad with Goat Cheese and Balsamic Vinaigrette

nibbleboard.com/recipes/beet-salad

Ingredients

Instructions

1. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil.
2. Wrap each beet tightly in a sheet of foil and place on the prepared baking sheet. Roast until a fork slides easily into the center, about 1 hour for medium beets.
3. Remove beets from the oven and let cool in the foil until comfortable to handle, about 15 minutes. Peel the skins off using a paper towel — they should slip right off.
4. Slice the peeled beets into 1/4-inch rounds or half-moons and set aside.
5. Toast the pecans in a dry skillet over medium heat, tossing frequently until golden and fragrant, about 3-4 minutes. Remove immediately and let cool.
6. Combine all vinaigrette ingredients in a small mason jar — olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper. Seal and shake vigorously until emulsified.
7. Spread the arugula in a large serving bowl. Arrange the sliced beets over the arugula.
8. Scatter the crumbled goat cheese, toasted pecans, and dried cranberries over the top.
9. Drizzle with the balsamic vinaigrette to taste and toss gently. Serve immediately.

Nutrition per Serving

Chef Tips

• Roast the beets up to 3 days ahead and refrigerate — this makes assembly a 5-minute job. Bring them to room temperature before serving for the sweetest flavor.
• Wear food-safe gloves when peeling beets to avoid staining your hands. If you skip the gloves, rub lemon juice on your fingers afterward.
• Feta cheese works beautifully as a swap for goat cheese if you prefer something tangier and saltier.
• Don't dress the salad until right before serving — the vinaigrette will wilt the arugula if it sits too long.
• For extra sweetness, use golden beets instead of red, or combine both colors for a stunning presentation.

Storage

Undressed salad components store separately in the fridge for up to 3 days. Dressed salad is best eaten immediately as the arugula wilts quickly.