I’m honestly not a huge fan of regular salad – the bagged stuff you can buy on sale for $1.99. Or, perhaps it’s the bottled salad dressings that I really don’t like.
I’ve had salads like this roasted beet salad at nice restaurants before and enjoyed them. There are many different variations of this type of salad on the internet. I picked one and varied it for the two of us. Many of the recipes call for apple cider vinegar and I only had red wine vinegar and white wine vinegar (white turned out fine).
This salad was really awesome! Jay even says it was ‘nummy in my tummy’ (yes, he’s 43 years old)! I’m going to add it to my list of regulars. The bonus, is that it looks pretty, and would be a great salad to feed company!
Roasting the beets ahead of time took some planning, but it really was easy to throw together once the beets were roasted and peeled. I even cooked extra beets so I’d have them for another salad in a couple days. Adjust this recipe based on how many people you need to feed and the size of the beets available.
2 medium beets
3 cups of arugula
2 tbsp olive oil and some for drizzling
fresh cracked salt and pepper
1 tbsp apple cider vinegar OR white wine vinegar
50 grams fresh goat cheese
1/4 cup natural cashews (unsalted)
honey for drizzling
Preheat the oven to 375F. Wash the beets and cut off the ends. Place the beets on a piece of aluminum foil and drizzle with ~1 tbsp olive oil. Fold the foil around the beets, making a sealed pouch. Place on a baking sheet and cook for approximately 45 minutes or until a fork can easily be inserted.
After the beets are cooked, let cool for at least 10 minutes so they’re cool enough that you can handle them. Remove the outer skin with your hands (use a paring knife as needed). Cut the beets into bite-sized (or larger) chunks and place in a bowl. In a separate small bowl, whisk 1 tbsp olive oil and 1 tbsp vinegar of choice. Pour over the beets and let them marinate for 10 minutes.
In a large bowl, place the arugula. Gently toss with a drizzling of olive oil and a pinch of freshly ground salt and pepper. Place the arugula on two plates. Top with the marinated beets, crumbled goat cheese, cashews, and finally, drizzle it all with a bit of honey. Enjoy!