Celebrate lunch or dinner with an explosion of vibrant flavors and tantalizing textures! Enjoy roasted golden beets, fragrant garlic and herbs, peppery arugula, tangy goat cheese—all amalgamated into one delicious salad. This entrée is a perfect standalone dish for any mealtime occasion; you can even pair it up with a main course to create the ultimate flavor experience that your taste buds won’t soon forget!
Ingredients:
- 4-5 golden beets, peeled and sliced into 1/4-inch rounds
- 4 cloves of garlic, minced
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
- 4 cups arugula
- 1/2 cup crumbled goat cheese
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F.
- In a large bowl, toss the sliced beets with garlic, olive oil, dried thyme, salt, and pepper until coated.
- Arrange the beet slices in a single layer on a baking sheet and roast in the preheated oven for 25-30 minutes, or until the beets are tender and golden brown.
- In a separate bowl, whisk together the balsamic vinegar, honey, Dijon mustard, olive oil, salt, and pepper to make the dressing.
- In a large serving bowl, toss the arugula with the dressing.
- Add the roasted beets to the salad and sprinkle with crumbled goat cheese.
- Serve immediately.
This salad is an ideal accompaniment to grilled chicken or fish, and it’s big enough to share with up to 6 people!
