Ingredients
Equipment
Method
- First, slice the roasted and cooled beets into bite-sized pieces. This step is crucial, as it allows the balsamic vinaigrette to penetrate the beets and enhance their flavor. Place the sliced beets into a mixing bowl.
- Add about 3 tablespoons of balsamic vinaigrette to the bowl with the beets. Gently stir to coat the beets evenly with the dressing. Let them marinate for a few minutes; this will deepen their flavor.
- While the beets are marinating, take a large bowl and add the arugula. This is the base of your salad, and it should be fresh and crisp. If you’re using a spring mix, ensure it’s well washed and dried before adding it to the bowl.
- Next, take the marinated beets and add them to the bowl with the arugula. Make sure to scrape in any leftover dressing, as this will add more flavor to the salad.
- Now it’s time to add the goat cheese. Crumble it over the top so every bite has that creamy tang. You can adjust the amount based on your preference.
- Next, sprinkle in the sliced red onion. The sharpness of the onion adds a lovely contrast to the sweetness of the beets and blueberries.
- Then, toss in the blueberries and oranges. These fruits not only add color but also a juicy burst that elevates the entire dish.
- For the finishing touch, sprinkle the pecans over the salad. If you prefer a bit of crunch, you can toast the pecans lightly in a dry skillet before adding them.
- Finally, drizzle the remaining balsamic vinaigrette over the assembled salad and toss everything gently to coat the ingredients well. Be careful not to mash the goat cheese too much.
- Serve your Roasted Beet Salad immediately, and enjoy the delightful blend of flavors and textures!
Notes
When preparing a Roasted Beet Salad, fresh ingredients are key. Make sure to store any leftovers properly in an airtight container in the fridge.