Description
A vibrant and nourishing Mediterranean-inspired salad that beautifully contrasts earthy oven-roasted beets with the tangy creaminess of soft goat cheese. Featuring a peppery bed of baby arugula, satisfying toasted walnuts, and a bright, zingy pomegranate vinaigrette, this dish is both elegant and simple to prepare. It is a nutrient-dense powerhouse that celebrates the flavor of fresh, seasonal whole ingredients, making it the perfect elevated choice for everything from quick weeknight meals to sophisticated weekend gatherings.
Ingredients
1 pound fresh beets
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
5 ounces fresh baby arugula
4 ounces crumbled goat cheese
1/2 cup toasted walnuts
1/2 cup 100% pomegranate juice
2 teaspoons apple cider vinegar
2 teaspoons minced shallot
1 teaspoon Dijon mustard
Instructions
Preheat your oven to 400°F (200°C).
Scrub the beets clean, wrap them individually in foil with a drizzle of olive oil, and roast for 45-60 minutes until tender.
Once cool enough to handle, peel the beets and slice them into bite-sized wedges.
In a small bowl, whisk together the pomegranate juice, apple cider vinegar, minced shallot, Dijon mustard, and remaining olive oil to create the vinaigrette.
Arrange the fresh arugula on a large platter or salad bowls.
Top with the roasted beet slices, crumbled goat cheese, and toasted walnuts.
Drizzle the prepared pomegranate dressing over the salad immediately before serving.
Notes
To save time, beets can be roasted a day in advance and stored in the refrigerator until ready to assemble. For the best texture, toast your walnuts in a dry pan over low heat for 3-5 minutes until fragrant. If pomegranate juice is too tart, you can add a half-teaspoon of honey to the dressing.