Get ready to transform your salad game with a Mexican-inspired dish that's about to become your new obsession! This Roasted Beet Salad with Green Chiles and Lime is not just a meal, it's a culinary adventure that combines earthy roasted beets, zesty green chiles, and a bright lime dressing that will make your taste buds dance. Perfect for those seeking a show-stopping side dish or a light, nutritious meal that looks as incredible as it tastes, this recipe promises to elevate your cooking skills and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 medium beets, roasted and peeled
- 1/4 cup diced green chiles
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- Salt to taste
- 4 cups arugula
- 1/4 cup goat cheese, crumbled
- 1/4 cup walnuts, chopped
Instructions
- Preheat your oven to 400°F (200°C). While the oven is heating, prepare the beets for roasting.
- Wash the beets thoroughly under running water to remove any dirt. Trim the tops and roots, but leave the skins on to retain moisture during roasting.
- Wrap each beet individually in aluminum foil, making sure they are tightly sealed to prevent moisture from escaping.
- Place the wrapped beets on a baking sheet and roast in the preheated oven for about 45 minutes, or until they are tender when pierced with a fork.
- While the beets are roasting, prepare the other ingredients. Dice the green chiles and set aside.
- In a small bowl, whisk together the lime juice and olive oil. Season with salt to taste. This will be your dressing.
- After 45 minutes, check the beets for doneness. If they are tender, remove them from the oven and let them cool slightly before unwrapping.
- Once the beets are cool enough to handle, peel off the skins using your hands or a paper towel. The skins should come off easily.
- Cut the peeled beets into bite-sized cubes and place them in a large mixing bowl.
- Add the diced green chiles to the bowl with the beets, and drizzle the lime-olive oil dressing over the mixture. Toss gently to combine.
- In a serving platter or individual bowls, layer the arugula as the base. Spoon the roasted beet and green chile mixture over the arugula.
- Sprinkle the crumbled goat cheese and chopped walnuts on top of the salad for added flavor and texture.
- Serve immediately, enjoying the vibrant colors and flavors of this roasted beet salad!
Tips
- Choose firm, fresh beets with smooth skin for the best roasting results.
- Keep the beet skins on while roasting to lock in moisture and nutrients.
- Wrap beets tightly in foil to ensure even, steam-like roasting.
- Let beets cool slightly before peeling to make skin removal easier.
- For extra flavor, toast the walnuts briefly before adding them to the salad.
- Use fresh lime juice for the most vibrant, tangy dressing.
- If you're not a fan of goat cheese, try feta or fresh mozzarella as alternatives.
- Serve immediately to maintain the crisp texture of arugula and the warmth of roasted beets.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 25g
Protein: 6g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 10mg
