Ingredients
Scale
- 3 dark red beets
- 2 cups baby arugula, roughly chopped
- 4 ounces goat cheese, crumbled
- ⅓ cup roasted pepitas
- 3 tablespoons olive oil
- 2 teaspoons red wine vinegar
- Pinch of salt
- Pinch of black pepper
Instructions
- Preheat the oven to 400 degrees F.
- Wrap each beet in aluminum foil and place on a baking tray.
- Roast for about 60 minutes until fork-tender.
- Cool, peel the beets, and chop into small cubes.
- Combine beets and arugula in a bowl.
- Add goat cheese and pepitas.
- Whisk olive oil, vinegar, salt, and pepper for the vinaigrette.
- Drizzle vinaigrette over the salad, toss gently, and serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Choose firm beets with smooth skin for the best results.
Allow the beets to cool before peeling to avoid burns.
Adjust olive oil and vinegar to your taste.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 8
- Sodium: 180
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 4
- Protein: 6
- Cholesterol: 10