Description
A delicious salad featuring roasted beets, arugula, and a tangy balsamic vinaigrette.
Ingredients
Scale
- 3 red beets
- 3 golden beets
- 2 tablespoons olive oil
- to taste sea salt and pepper
- 3–4 cups arugula mix or spring salad mix
- 1/4 cup goat cheese (Feta cheese also works great)
- 1/2 pear (sliced thin)
- 4 ounces prosciutto
- 1/3 cup pecans (plain or praline)
- 1/4 cup sunflower seed and dried cranberry mix
- to taste balsamic vinaigrette or your favorite vinaigrette dressing
- 1/2 cup extra virgin olive oil
- 1/2 cup balsamic vinegar
- 2 tablespoons dijon mustard
- 2 tablespoons honey (you can add more if you like it sweeter)
- 1 clove garlic
- 1/2 teaspoon salt
- to taste black pepper
Instructions
- Preheat the oven to 400°F.
- Rinse the beets and trim off the leafy stems and the bottoms so they can sit flat.
- Place each beet on a sheet of aluminum foil. Drizzle with olive oil, making sure the beet is lightly coated, then season with salt and pepper.
- Wrap the foil tightly around each beet and place them on a baking sheet.
- Roast for 60-90 minutes, or until the beets are fork-tender. If they aren’t quite soft enough, rewrap them and return to the oven until done.
- Remove the beets from the oven and let them cool until they are easy to handle. Using gloves, rub off the skins (they should slide off easily).
- Transfer the peeled beets to a bowl and refrigerate until ready to use.
- Once fully cooled, cut the beets into wedges, cubes, or slices.
- In a large bowl, toss the arugula or baby greens with a small amount of balsamic vinaigrette.
- Leave the greens in the bowl or transfer them to a serving platter. Top with the beets, sliced pear, goat cheese, prosciutto, and pecans or walnuts.
- Drizzle with a little more balsamic vinaigrette or reduced balsamic vinegar, if desired, just before serving.
- Place all the vinaigrette ingredients in a pint-sized jar, cover tightly with the lid, and shake until well mixed.
- Alternatively, blend all the vinaigrette ingredients in a blender or whisk them together in a bowl before adding to the jar.
- To store, refrigerate in the sealed jar for up to 2 weeks.
Notes
- This salad is versatile; feel free to add other ingredients like walnuts or different cheeses.
- Make sure to taste the vinaigrette as you go to adjust sweetness to your preference.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Salads
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 15mg