Roasted Beet And Arugula Salad Recipe

Name: Roasted Beet And Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the salad:; 4 large beets, peeled and chopped; 1 tablespoon olive oil; salt; pepper; 1 handful of arugula; 1/2 cup garbanzos; 1/4 cup pistachios, shelled; goat cheese; For the dressing:; 1 tablespoon extra-virgin olive oil; 1 splash balsamic vinegar, plus more if you want more tang; pepper; 1 dollop coarse ground or Dijon mustard

Servings: persons

For the salad:
4 large beets, peeled and chopped
1 tablespoon olive oil
salt
pepper
1 handful of arugula
1/2 cup garbanzos
1/4 cup pistachios, shelled
goat cheese
For the dressing:
1 tablespoon extra-virgin olive oil
1 splash balsamic vinegar, plus more if you want more tang
pepper
1 dollop coarse ground or Dijon mustard

1
Preheat oven to 425 degrees F.
2
Use a vegetable peeler to peel the beets. Chop the beets to about the size of a quarter.
3
Toss chopped beets in a mixing bowl with a tablespoon or so of olive oil. Season with salt and pepper. Place the beets on a large baking sheet lined with parchment paper. Bake for 20 to 25 minutes. At this point the beets should be firm but you should be able to cut into them with the side of a fork. Let them cool. For a crispier beet, give them 5 to 10 more minutes in the oven. If you're short on time, chop the beets into smaller pieces. (Four beets will leave you with enough for the salad and a cup or so of leftover roasted beets to save for salads throughout the week).
4
Use the same mixing bowl to toss a handful of arugula with salad dressing. To make the dressing, mix a tablespoon of extra-virgin olive oil, a splash of balsamic, a few grinds of pepper, and a small dollop of mustard. Feeling feisty? Add a squeeze of Sriracha. Mix in the garbanzos with the arugula. Set aside.
5
Break the shells off of the pistachios, leaving you with no more than a 1/4 cup. Add pistachios and about a 1/2 cup of beets to the bowl with arugula. Toss the salad together.
6
Move salad to a plate, and finish it by crumbling some small pieces of goat cheese on top of the salad.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For the salad:, 4 large beets, peeled and chopped, 1 tablespoon olive oil, salt, and more.

Yes, Roasted Beet And Arugula Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Beet And Arugula Salad

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