Salads: do you love them? I certainly do. Some may find them “boring” or call them “rabbit food,” but I am always happy to figure out new combinations to include with my greens. And one of my recent favorites happens to be a roasted beet and arugula salad…
I have a confession: I haven’t always liked beets. My mom would put them on her salad when I was a kid and I always turned my nose up at them. But of course, as I have with many other items, I’ve had a change of heart. All it took was indulging in a delicious beet salad at a few restaurants and I was hooked.
I honestly don’t know why it took me so long to create this dish at home. The textures and flavor combination are one of my favorites. You have the earthy beets, the peppery arugula, the citrus kick from the honey lime dressing, the nutty crunch of walnuts, and the creaminess of the goat cheese. It hits every note. Heck yes. And the colors are just oh so pretty. I know this salad is going to become one of the regulars in our rotation. I really want to find some golden beets to add in to the mix as well – I’ll have to keep my eyes open!
Have you enjoyed a beet salad before? What other ingredients were included in the mix?
- 2 beets
- 9 ounces arugula
- 2 ounces crumbled goat cheese
- 1 ounce walnuts, chopped
- 4 tablespoons honey lime dressing
- Fresh cracked pepper
- First, roast your beets. CLICK HERE for the method I use. Once the beets are roasted, allow them to cool completely, then cut into chunks or slices.
- To assemble the salad, place half the arugula in a bowl or on a plate. Top with one of the beets, half the crumbled goat cheese, and half of the walnuts. Drizzle with half of the honey lime dressing CLICK HERE FOR RECIPE (more if desired), and fresh cracked pepper. Serve immediately - enjoy!