Roasted Beet Arugula Salad: 5 Reasons to Love It

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Roasted Beet Arugula Salad is a vibrant salad featuring roasted beets, arugula, and a delicious maple balsamic dressing. This dish not only delights the eyes with its beautiful colors but also offers a tantalizing mix of flavors that are sure to impress your guests. The sweetness of the roasted beets paired with the peppery arugula creates a unique combination that is both refreshing and satisfying. Let’s dive into how to create this healthy and delicious salad.

Why You’ll Love This Roasted Beet Arugula Salad

This Roasted Beet Arugula Salad is a fantastic choice for several reasons. First, it delivers an array of nutritional benefits, making it a healthy addition to your meal plan. With ingredients like beets and arugula, you’re getting essential vitamins and minerals. Second, it’s incredibly easy to prepare, making it perfect for busy weeknights. Third, the salad is versatile; it can be served warm or cold, and it pairs well with various proteins. Fourth, it can easily be made vegan by omitting cheese or substituting with a dairy-free option. Fifth, this salad is visually stunning, providing a pop of color to your table. Lastly, it’s a great way to enjoy seasonal produce, especially during the fall when beets are at their peak.

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Ingredients for Roasted Beet Arugula Salad

Gather these items:

6 beets, small or medium sized
1 Tbsp extra-virgin olive oil
5 oz arugula (about 5 cups)
¼ a large apple, sliced (Honeycrisp variety)
½ a shallot, sliced
½ cup goat cheese
½ cup walnuts
⅓ cup extra virgin olive oil
3 Tbsp balsamic vinegar
½ Tbsp dijon mustard
2 Tbsp maple syrup
1 clove garlic, minced
¼ tsp kosher salt (more to taste)
dash black pepper

How to Make Roasted Beet Arugula Salad Step-by-Step

Step 1: If using pre-cooked beets, skip ahead to step 2. Preheat oven to 400℉ (200°C). Wash beets and cut off the ends with a sharp knife. If using large beets, cut them in half to help them cook faster. Coat them in extra virgin olive oil, salt, and pepper. Wrap each beet in a large piece of foil. Each beet will have its own foil packet. Place them in a single layer on a sheet pan or baking dish and roast in the oven for 45-60 minutes. When the beets are easily pierced with a fork, remove them from the oven and let them cool. Remove the beet skin with a paper towel or under cold water. Slice or dice the beets to your preferred size.
Step 2: While the beets are roasting, slice your apple and shallot. Set aside. Make the Maple Balsamic Dressing by whisking the dressing ingredients in a small bowl or shaking them in a mason jar.
Step 3: In a medium bowl or large bowl, add the arugula. Top the bed of arugula with roasted beets, apple slices, shallot, walnuts, and goat cheese.
Step 4: Drizzle the dressing on top of the salad. Give it a toss and enjoy!

Pro Tips for the Best Roasted Beet Arugula Salad

Keep these in mind:

Use fresh, seasonal beets for the best flavor.
Let the beets cool before peeling to prevent staining your hands.
Feel free to substitute goat cheese with feta or a vegan cheese alternative for a different taste.
For added texture, consider toasting the walnuts before adding them to the salad.
Since this recipe involves roasting, be sure to keep an eye on your beets to avoid overcooking.

Best Ways to Serve Roasted Beet Arugula Salad

This salad is delightful on its own or can be paired with grilled chicken or fish for a more filling meal. It also makes an excellent side dish for holiday gatherings. For a lighter option, serve it alongside a warm soup. Additionally, consider adding roasted vegetables for more depth in flavor and nutrition.

How to Store and Reheat Roasted Beet Arugula Salad

To store, keep the salad in an airtight container in the refrigerator for up to three days. If you have leftovers, avoid dressing the entire salad to maintain freshness. When ready to enjoy, simply toss with dressing again before serving. Meal prep is easy with this salad; you can roast the beets ahead of time and store them in the fridge until ready to assemble your salad.

Frequently Asked Questions About Roasted Beet Arugula Salad

What’s the secret to perfect Roasted Beet Arugula Salad?

The secret lies in roasting the beets until they are tender and sweet, which enhances the overall flavor of the salad. Using fresh ingredients like arugula and a homemade dressing also elevates the dish.

Can I make Roasted Beet Arugula Salad ahead of time?

Yes, you can prepare the beets in advance and store them in the fridge. Assemble the salad just before serving to keep the arugula fresh and crisp.

How do I avoid common mistakes with Roasted Beet Arugula Salad?

To avoid common mistakes, ensure your beets are cooked through but not mushy. Also, don’t overdress the salad; it’s best to add dressing gradually to achieve your desired flavor without overpowering the ingredients.

Variations of Roasted Beet Arugula Salad You Can Try

Experiment with variations by adding different proteins such as grilled chicken or chickpeas for a hearty meal. You can also incorporate other greens like spinach or kale for added nutrition. For a unique twist, try adding fruits like pears or pomegranate seeds for sweetness. This recipe is adaptable, allowing you to cater to different dietary preferences, including vegetarian and vegan options.

For more delicious salad recipes, check out Honey Roasted Root Vegetables or Gingerbread Tiramisu. If you’re looking for a hearty meal, consider Creamy White Wine Mushroom Chicken or Garlic Parmesan Chicken Bake.