Roasted Beet and Arugula Salad

Method

1. Roast the beets: If not already roasted, wrap the beets in foil and roast at 375°F (190°C) for 40 minutes or until tender. Peel and slice them into thin rounds.

2. Prepare the greens: Wash and dry the arugula thoroughly.

3. Assemble the salad: In a salad bowl, combine the arugula, roasted beets, goat cheese, and walnuts.

4. Dress the salad: Drizzle orange juice over the salad, toss gently to combine, and season with salt and pepper to taste.

5. Serve: Transfer to plates and enjoy as a light lunch or dinner starter.

6. Earthy roasted beets combined with peppery arugula and creamy goat cheese, topped with a zesty citrus dressing.

Nutrition Facts

Per serving