Arugula & Roasted Beet Salad

Calling all beet lovers!

Summer is almost here and this light salad is grounding and nourishes the soul in the best of ways. The goat cheese, toasted pecans, and tanginess of the balsamic dressing really take this salad to the next level. 

This recipe is perfect as a side dish paired with an entree or by itself! 

As a child my mom would grow beets in our garden and every year she would spend days canning them. I never understood the desire to grow or eat them, but as I have gotten older that has shifted. Now I can really appreciate their earthiness and flavor and feel the medicine that they are. 

Big thank you to my momma for always urging me to try new foods. This one is for you! 

Roasted Beet & Arugula Salad Recipe

Serves: 6-8

Ingredients: 

• 1 Package Arugula or Spring Mix

• 4 Large Beets (chopped into 1/2 inch cubes)

• 1 Small Red Onion Thinly Sliced 

• 1 Cup Pecans 

• 1 Goat Cheese 4 oz

• 2 Tbs Olive oil or Avocado Oil

• Optional (1 cup quinoa cooked)

Directions: 

Preheat oven to 400 F 

On baking sheet toss beets, oil, salt, and pepper together until coated and bake for 40 minutes. 

On separate baking sheet add pecans and toast for 5-10 minutes or until darker in color. 

Balsamic Dressing Ingredients

• 1/4 cup olive oil or avocado oil

• 1/3 cup Balsamic Vinegar 

• 1/8 cup water 

• 1/2 tsp garlic powder or 1 clove garlic

• 1/2 tsp salt

• 1/2 tsp black pepper 

Directions:

In small blender or jar with lid combine all and ingredients and mix until combined. 

Time to build the salad!

Add fresh greens, roasted beets, red onion, goat cheese, toasted pecans, and balsamic dressing and enjoy! Pair with Chicken or Quinoa for a more hearty meal. 

Happy Cooking Friends :)