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Beet Salad with Goat Cheese and Balsamic Vinaigrette
This beet salad recipe tastes fancy but is SO EASY to make. A show-stopping and flavorful salad that is impressive for holidays, entertaining, or a simple dinner at home.
👥 6 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 15 min🔥 Cook: 1h👤 Natasha Kravchuk📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●skillet
- ●bowl
- ●mixing bowl
📝 Preparation Steps
1
How to Make Beet Salad with Arugula:
2
Preheat the oven to 400°F. Line the bottom of a medium-rimmed baking sheet with foil. Wrap each beet tightly in a sheet of foil and arrange a lined baking sheet. Bake in preheated oven for ⏱️ 1 hour or until the largest beet is easily pierced. Unwrap beets and cool to room temperature then peel the skins and slice into halves and then wedges.
medium (2 lbs beets)6
3
Toast 1/2 cup pecans on a dry skillet, tossing frequently until golden and fragrant. Remove from heat and let cool.
cup pecans (toasted)1/2
4
Transfer the arugula to a large mixing bowl then add the remaining salad ingredients: sliced beets, cheese, toasted pecans, and dried cranberries.
5
How To Make Balsamic Vinaigrette:
6
In a small mason jar, combine all dressing ingredients and shake well to combine. Drizzle over salad to taste. If not serving salad right away, shake the dressing again just before drizzling over the salad.
Nutrition Facts
calories
308 kcal
fat Content
24 g
serving Size
1 serving
fiber Content
4 g
sugar Content
14 g
sodium Content
409 mg
protein Content
5 g
cholesterol Content
16 mg
carbohydrate Content
20 g
saturated Fat Content
5 g
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