Ingredients
Scale
- 4 large beets (mix of red and golden for extra color)
- 2 tablespoons olive oil
- 4 cups baby arugula or spring mix
- 1/2 cup crumbled goat cheese
- 1/2 cup toasted walnut halves
- 1/4 cup dried cranberries
- 3 tablespoons balsamic glaze
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- Salt and cracked black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wash the beets thoroughly to remove any dirt. Trim off the stems and leaves. Peel the beets using a vegetable peeler and cut them into uniform 1-inch cubes. If you are using both red and golden beets, keep them in separate bowls initially to prevent the red pigment from staining the golden pieces.
- Toss the beet cubes with olive oil, salt, and pepper on a large rimmed baking sheet. Spread them out in a single layer to ensure they roast rather than steam. Place the sheet in the oven and roast for 35 to 45 minutes. Flip the beets halfway through the cooking time. The beets are ready when they are tender enough to be easily pierced with a fork and have slightly caramelized edges. Remove them from the oven and let them cool to room temperature.
- In a small jar, whisk together the balsamic glaze, honey, and Dijon mustard to create the dressing. Lay a bed of fresh arugula on a large serving platter. Scatter the cooled roasted beets over the greens. Top with crumbled goat cheese, toasted walnuts, and dried cranberries. Just before serving, drizzle the dressing evenly over the salad. Season with a final crack of black pepper and serve immediately.
- Cook Time: 60 minutes