Roasted beet salad
Vibrant Roasted Beet Salad Enhanced with Creamy Goat Cheese, Crunchy Walnuts, and a Sweet Honey-Dijon Vinaigrette _____Ingredients:_____ - 3 medium-sized beets, trimmed and peeled - 2 tablespoons olive oil - Salt and pepper to taste - 4 cups mixed salad greens - 1/4 cup crumbled goat cheese - 1/4 cup walnuts, toasted and chopped _____Honey-Dijon Vinaigrette:_____ - 2 tablespoons olive oil - 1 tablespoon balsamic vinegar - 1 teaspoon Dijon mustard - 1 teaspoon honey - Salt and pepper to taste _____Directions:_____ 1. Preheat the oven to 400°F (200°C). 2. Cut the trimmed and peeled beets into 1-inch cubes and place them on a baking sheet. 3. Drizzle olive oil over the beets and season with salt and pepper to taste. Toss to coat evenly. 4. Roast the beets in the preheated oven for 25-30
Beet Salad with Arugula 🥗 Ingredients: For the Salad: 6 medium beets (about 2 lbs) 6 cups baby arugula, rinsed and spun dry 1/2 cup feta cheese, diced or crumbled 1/2 cup pecans, toasted 1/2 cup dried cranberries For the Balsamic Vinaigrette: 1/2 cup extra virgin olive oil 3 tbsp balsamic vinegar 1 tbsp dijon mustard (Grey Poupon brand recommended) 1 garlic clove, pressed or finely minced 1/4 tsp salt 1/8 tsp black pepper Instructions: Preheat Oven: Preheat the oven to 400°F. Line the bottom of a medium-rimmed baking sheet with foil. Prepare Beets: Wrap each beet tightly in a sheet of foil and arrange on the lined baking sheet. Bake in the preheated oven for 1 hour or until the largest beet is easily pierced. Unwrap beets and cool to room temperature. Peel the skins and slice into halv
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