Roasted Beet and Goat Cheese Salad
Yield: 4 servings
Calories: 498kcal
Healthy roasted beet salad with goat cheese is an easy to prepare dish! Fresh arugula and tender beets are drizzled with a sweet and tangy pomegranate dressing.
Ingredients
- 1 pound (454 g) beets, about 2 ½ to 3" in size
- ¾ cup (180 ml) extra-virgin olive oil, plus more for roasting
- ⅛ teaspoon kosher salt, plus more for roasting
- black pepper, for seasoning
- ½ cup (120 ml) pomegranate juice
- 2 teaspoons (10 ml) apple cider vinegar
- 2 teaspoons (3 g) minced shallot
- 1 teaspoon (5 ml) dijon mustard
- 2 teaspoons (5 ml) pure maple syrup
- 5 ounces (142 g) baby arugula
- ¼ cup (60 g) goat cheese
- ¼ cup (25 g) pomegranate arils
- ¼ cup (28 g) chopped walnuts
Special Equipment
Instructions
- Heat the Oven - Set the oven rack in the center position. Preheat to 400°F (204ºC).
- Prepare the Beets - Trim the tops off the beets, leaving ½-inch of the stem. Wash, scrub, and dry thoroughly.
- Season the Beets - Place beets on a piece of foil large enough to make a pouch. Drizzle with olive oil to coat the beets, then sprinkle with salt and pepper. Wrap the beets tightly in the foil and place them on a sheet tray.
- Roast - Roast the beets until fork-tender, about 40 to 60 minutes. The time will vary depending on the size of the beets. Check for doneness every 20 minutes.
- Cool and Cut - Allow beets to cool, then peel and cut into ½-inch wedges. Set aside.
- Make the Dressing - To a blender, add pomegranate juice, apple cider vinegar, shallots, mustard, and maple syrup. Blend on medium speed until smooth, about 15 seconds.Slowly add ¾ cups of olive oil to the running blender until the dressing thickens and is emulsified. Season with ⅛ teaspoon salt and pepper to taste.Alternatively, whisk the dressing in a bowl. The consistency will not be as smooth.
- To Serve - Top the arugula with sliced beets, goat cheese, pomegranate arils, and chopped walnuts. Serve with pomegranate dressing.
Notes
- Storing: Refrigerate the dressing for up to 2 days, and undressed salad for up to 1 day. The beets can be prepared 3 days in advance.
Nutrition
Calories: 498kcal | Carbohydrates: 20g | Protein: 6g | Fat: 45g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 29g | Cholesterol: 7mg | Sodium: 170mg | Potassium: 438mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1000IU | Vitamin C: 14mg | Calcium: 120mg | Iron: 1.6mg
Recipe Link