Roasted Golden Beet Arugula Salad w/ Citrus Vinaigrette

In the winter months I want root vegetables on my plate. I crave them! This salad is just what my body needs. It’s topped with a winter citrus vinaigrette that compliments the golden beets beautifully.

If your’e not a fan of beets, but want them incorporated into your diet for all the health benefits, the milder golden beets will be perfect for you.

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Roasted Golden Beet Arugula Salad w/ Citrus Vinaigrette
Votes: 1
Rating: 5
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Servings
Ingredients
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Peel the beets and cut in bite sized pieces. Preheat oven to 400 degrees and place in a single layer on a sheet pan. Roast for about 30 minutes until cooked through. Roasting time will depend on how small you cut your beets. Cook longer if you want a crispier edge. Set them aside to cool.
  2. Meanwhile, whisk together all the ingredients for the dressing (olive oil through honey). Taste and adjust to your preference.
  3. In a large bowl, toss together the cooled beets, arugula, goat cheese and dressing. divide on plates, and top with pistachios.
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