Beet Arugula Salad Recipe with Walnuts Amazingly Easy
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Easy beet arugula salad recipe with walnuts Simple healthy delicious Enjoy fresh beets peppery arugula crunchy walnuts Ready fast 154
Total Time:45 minutes
Yield:4
Ingredients
Beets (fresh or pre-cooked)
Arugula
Walnuts
Goat Cheese (optional)
Red Onion
Lemon Juice
Olive Oil
Honey
Dijon Mustard
Salt
Pepper
Instructions
Prepare the Beets: If using fresh beets, preheat your oven to 400°F (200°C). Wrap the beets in foil and roast for 45-60 minutes, or until tender. Let them cool slightly, then peel and slice or dice them. Alternatively, you can boil the beets until tender, then peel and slice.
Toast the Walnuts: Spread the walnuts on a baking sheet and toast in the oven for 5-7 minutes, or until fragrant and lightly golden. Watch them closely to prevent burning.
Make the Lemon Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, honey, Dijon mustard, salt, and pepper. Taste and adjust the seasonings as needed.
Assemble the Salad: In a large bowl, combine the arugula, beets, red onion, and toasted walnuts. Gently toss with the lemon vinaigrette.
Add Goat Cheese (Optional): If using goat cheese, crumble it over the salad.
Serve Immediately: For the best flavor and texture, serve the salad immediately.
