Discover a burst of color and flavor with our delightful Beet Salad with Citrus Vinaigrette! This vibrant dish not only tantalizes your taste buds but also offers a feast for the eyes, making it the perfect addition to any meal or gathering. With earthy roasted beets, peppery arugula, creamy goat cheese, and a zesty citrus dressing, each bite is a refreshing celebration of seasonal ingredients. Whether you're looking to impress your guests or simply treat yourself to a nutritious and delicious salad, this recipe is sure to become a favorite. Ready to elevate your salad game? Let’s dive into the details!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 medium beets, roasted and sliced
- 4 cups arugula
- 1/2 cup goat cheese, crumbled
- 1/4 cup walnuts, toasted
- 1 orange, segmented
- 1/4 cup olive oil
- 2 tablespoons orange juice
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Wash the beets thoroughly and trim off the tops and roots.
- Wrap each beet individually in aluminum foil, creating a sealed packet to prevent moisture loss. Place the foil-wrapped beets on a baking sheet.
- Roast the beets in the preheated oven for 45-60 minutes, or until they are tender when pierced with a fork. Cooking time may vary depending on the size of the beets.
- Remove beets from the oven and let them cool completely. Once cooled, use a paper towel or gloves to gently rub off the skin.
- Slice the roasted beets into thin, uniform rounds or wedges.
- Toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently to prevent burning. Set aside to cool.
- Prepare the citrus vinaigrette by whisking together olive oil, orange juice, Dijon mustard, salt, and pepper in a small bowl until emulsified.
- Segment the orange by cutting away the peel and membrane, releasing clean orange segments.
- In a large serving platter, spread the arugula as a base layer.
- Arrange the sliced beets artfully over the arugula.
- Sprinkle crumbled goat cheese and toasted walnuts over the beets.
- Garnish with orange segments.
- Drizzle the citrus vinaigrette over the salad just before serving.
- Serve immediately and enjoy the vibrant, fresh flavors of the beet salad.
Tips
- Choose Fresh Beets: When selecting beets, look for firm, smooth-skinned ones without any soft spots. Fresh beets will yield the best flavor and texture for your salad.
- Roasting Time: Keep an eye on your beets while roasting; larger beets may take longer to cook. Test for doneness by piercing them with a fork—if it goes in easily, they’re ready!
- Peeling Made Easy: To avoid staining your hands, consider wearing gloves while peeling the roasted beets. Alternatively, rub them under running water to help remove the skin effortlessly.
- Nutty Flavor Boost: For an added depth of flavor, try experimenting with different nuts like pecans or hazelnuts instead of walnuts. Toasting them enhances their natural oils and crunch.
- Vinaigrette Variations: Feel free to customize the citrus vinaigrette by adding a splash of balsamic vinegar or a hint of honey for sweetness, depending on your taste preferences.
- Serve Fresh: To maintain the freshness of the salad, drizzle the vinaigrette just before serving. This ensures the arugula stays crisp and vibrant.
- Make Ahead: If you're short on time, roast the beets a day in advance and store them in the refrigerator. This will save you prep time on the day you plan to serve the salad!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 20g
Protein: 10g
Fat: 25g
Saturated Fat: 6g
Cholesterol: 15mg
