Description
A vibrant, earthy salad featuring roasted beets, creamy goat cheese, and a tangy balsamic vinaigrette. Balanced with toasted pecans, dried cranberries, and peppery arugula for a symphony of textures and flavors.
Ingredients
4 medium beets, peeled and cubed
4 oz goat cheese, crumbled
4 cups arugula
1/2 cup pecans, toasted and chopped
1/4 cup dried cranberries
2 tbsp balsamic vinaigrette (non-alcoholic)
1 tbsp olive oil
Salt and pepper to taste
Instructions
Preheat oven to 400°F (200°C)
Toss beets with olive oil, salt, and pepper
Roast beets for 25-30 minutes until tender
Let cool slightly and slice into 1/2-inch rounds
In a large bowl, combine arugula, beet slices, pecans, and cranberries
Fold in crumbled goat cheese
Drizzle with balsamic vinaigrette and toss gently before serving
Notes
Roasted beets can be prepared up to 3 days in advance
For non-dairy version, substitute goat cheese with vegan alternative
Storage: Keep dressing separate from ingredients when refrigerating