Description

A vibrant and healthy side dish featuring sweet roasted beets, peppery arugula, toasted nuts, and tangy cheese, finished with a homemade balsamic glaze.

Ingredients

Scale

3–4 medium red beets (about 1 lb / 450g)
5 oz (140g) fresh baby arugula
1 cup balsamic vinegar
2 tablespoons honey
1/2 cup (60g) walnuts or pecans
1/2 cup (60g) feta or goat cheese, crumbled
3 tablespoons extra virgin olive oil
1 lemon, juiced
2 cloves garlic, minced
1 teaspoon Dijon mustard
Salt and freshly cracked black pepper
Flaky sea salt for finishing

Instructions

Preheat oven to 400°F (200°C). Scrub beets and trim stems. Place each beet on a square of aluminum foil with a garlic clove (optional), wrap tightly into packets, and place on a baking sheet.
Roast beets for 40-50 minutes until tender when pierced with a knife. Let cool, then peel off skins and chop into bite-sized wedges.
While beets roast, combine balsamic vinegar and honey in a small saucepan. Bring to a boil, then reduce to a simmer. Cook for 8-10 minutes until reduced by half and syrupy. Let cool.
Toast walnuts or pecans in a dry skillet over medium heat for 3-4 minutes until fragrant. Roughly chop and set aside.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until emulsified.
In a large bowl, toss arugula and chopped roasted beets with the dressing. Transfer to a serving platter.
Top with crumbled cheese, toasted nuts, and a drizzle of balsamic glaze. Finish with flaky sea salt and cracked black pepper.

Notes

Roast beets in foil packets to keep them moist. Toast nuts for better flavor. Assemble salad while beets are slightly warm to help wilt arugula. Do not store dressed salad for more than a few hours as greens will wilt. Glaze can be made ahead and stored in the fridge for up to a month.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1/4 of the total sal
Calories: 280
Sugar: 18
Sodium: 320
Fat: 16
Saturated Fat: 4
Carbohydrates: 32
Fiber: 6
Protein: 6

Keywords: roasted beet salad, arugula salad, balsamic glaze, healthy side dish, vegetarian salad, beet and walnut salad