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.
Rate this recipe!
| Servings |
|
Ingredients
- 4 medium golden beets
- 2 cups arugula
- 1 cup goat cheese crumbled
- 1/4 cup pistachios
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 lemon zested
- 1/2 tablespoon fresh squeezed lemon juice
- 1/2 tablespoon fresh squeezed orange juice
- 1/2 teaspoon dried onion powder
- 1 teaspoon honey or agave works great too
Ingredients
|
Rate this recipe!
|
Instructions
- 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.
- Meanwhile, whisk together all the ingredients for the dressing (olive oil through honey). Taste and adjust to your preference.
- In a large bowl, toss together the cooled beets, arugula, goat cheese and dressing. divide on plates, and top with pistachios.
Share this Recipe
