Ingredients
Scale
- 4 medium-sized red beets, scrubbed and trimmed
- 4 cups baby arugula or mixed spring greens
- 4 ounces goat cheese, crumbled
- 1/2 cup candied pecans or toasted walnuts
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic glaze
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- Salt and freshly cracked black pepper to taste
- Optional: Fresh pomegranate arils for extra garnish
Instructions
- Preheat your oven to 400°F (200°C). Wash the beets thoroughly to remove any dirt. Wrap each beet individually in aluminum foil after drizzling them with a tiny bit of olive oil and a pinch of salt. Place the wrapped beets on a baking sheet to catch any drips that might occur during the roasting process.
- Roast the beets in the oven for 45 to 50 minutes, or until a fork easily pierces the center. Once cooked, remove them from the oven and let them cool until they are safe to handle. While the beets roast, whisk together the olive oil, honey, Dijon mustard, salt, and pepper in a small bowl to create the dressing. When the beets are cool, use a paper towel to rub off the skins; they should slide right off. Slice the peeled beets into bite-sized wedges or rounds.
- Arrange a bed of fresh greens on a large serving platter or in a shallow bowl. Place the sliced beets over the greens. Sprinkle the crumbled goat cheese and toasted nuts evenly across the top. Just before serving, drizzle the homemade dressing over the salad and finish with a decorative swirl of balsamic glaze and pomegranate arils for that extra festive touch.
- Cook Time: 60 minutes