This Beet and Arugula Salad is a delightful blend of flavors and textures, featuring sweet roasted beets, peppery arugula, creamy goat cheese, and crunchy candied pecans. Drizzled with a rich balsamic reduction, this salad is both delicious and packed with vitamins A, C, and K, making it a perfect choice for a healthy and flavorful meal.
Ingredients
- 3 medium beets roasted and sliced
- 4 cups arugula
- 1/2 cup goat cheese crumbled
- 1/2 cup candied pecans
- Balsamic Reduction Ingredients:
- 1 cup balsamic vinegar
- 1 tbsp honey optional, for added sweetness
Instructions
- Roast the Beets: Preheat your oven to 400°F (200°C). Wash the beets and wrap them in aluminum foil. Roast for 45-60 minutes, or until they are tender when pierced with a fork.
- Allow the beets to cool, then peel and slice them.
- Make the Balsamic Reduction: In a small saucepan, bring the balsamic vinegar (and honey, if using) to a boil over medium heat.
- Reduce the heat and let it simmer until the vinegar has reduced by half and is thick enough to coat the back of a spoon, about 10-15 minutes. Set aside to cool.
- Prepare the Salad: In a large bowl, combine the arugula, roasted beet slices, crumbled goat cheese, and candied pecans.
- Drizzle with Balsamic Reduction: Drizzle the balsamic reduction over the salad just before serving.
- Serve: Serve immediately and enjoy your Beet and Arugula Salad!
Notes
Enjoy this elegant and nutritious Beet and Arugula Salad, perfect for a healthy lunch or a sophisticated dinner starter!
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