IMG_1853

I’ve been known to totally be that “old people food” lover. Tapioca pudding? Check. Prunes? Load me up. But beets and I had tumultuous relationship. That was one colored, hard, odd old bulb that I could not get behind… Magenta vegetables? Thanks but no thanks. It wasn’t until I tried to turn add beets to a chocolate cake that my whole opinion of them transformed. Chocolate was the only acceptable thing that could cover up that earthy taste – and I wasn’t going to try it with anything less. Worked like a charm. And then it got me hooked on beets. Official fan here.

IMG_1850

When Ben and I and the friends were up in the mountains a couple of weeks ago, I was wanting to stuff my face with inordinate amounts of pasta and carbs, along with the beer and the brats – so I figured one salad wouldn’t kill me. And probably would stave off the impending heart attack a couple more days. Once I got my face wrapped around this I was a goner. G.o.n.e.r.

I’m not entirely sure which part sold me more – the arugula, the roasted beets, the goat cheese or the raspberry balsamic dressing.

In the end, it doesn’t matter – as long as it gets made and promptly devoured.

Ingredients for Roasted Beet and Arugula Salad

  • Arugula
  • Red Onion
  • Goat Cheese
  • Beets
  • Raspberry Balsamic Sauce
  • Extra Virgin Olive Oil
  • Garlic
  • Salt and Pepper
  • Raspberries
IMG_1857

Inspired Homemade Recipes To Try

Grilled Chicken Caesar Tabbouleh Salad

Crispy Chicken Goat Cheese and Cherry Salad

Mandarin Orange Cabbage Salad with Peanut Dressing

Grilled Chicken Peanut Asian Salad

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Overhead view of Roasted Beet and Arugula Salad

Roasted Beet and Arugula Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Megan Keno
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 2 salads 1x
  • Category: Salad
  • Method: Roasted
  • Cuisine: American

Description

Arugula, Roasted Beets and Goat Cheese are topped with an irresistible Raspberry Balsamic Dressing.


Ingredients

Units Scale
  • 6 cups Arugula
  • 1/4 cups Sliced Red Onion
  • 1/3 cup Goat Cheese, crumbled
  • 2 beets, halved and sliced 1/4-1/3″ slices
  • 1/4 cup Raspberry Balsamic Sauce, such as STAR
  • 1/3 cup Extra Virgin Olive Oil, divided
  • 2 cloves Garlic, minced
  • Salt and Pepper
  • Raspberries, for garnish (optional)

Instructions

  1. In a saucepan with a steamer basket, bring 2 cups of water to a boil. Place sliced beets into the steamer basket. Steam until fork tender.
  2. Preheat oven to 400 degrees. Drain beets and place on a baking sheet. Drizzle beets with a couple of tablespoons of the olive oil, salt and pepper and minced garlic.
  3. Roast 15-20 minutes, turning half way through. Remove from oven and allow to cool.
  4. In a small bowl, whisk together the remaining olive oil, an raspberry balsamic sauce until evenly mixed. For additional raspberry flavor add in a few fresh raspberries, salt and pepper.
  5. Toss arugula with goat cheese, onions, roasted beets, additional raspberries if desired and topped with balsamic dressing.