There’s something magical about the combination of flavors and textures in a well-crafted salad. It’s not just a dish; it’s a vibrant journey. And today, I’m thrilled to share with you a recipe that captures the essence of this philosophy: Arugula and Roasted Beet Salad. This salad is a symphony of earthy beets, peppery arugula, crisp apples, crunchy pistachios, tart cranberries, and creamy goat cheese, all brought together with a sweet and tangy dressing.
Ingredients
Before we embark on this culinary adventure, let’s make sure we have everything we need:
- Beets: 2 pounds (about 6 medium beets), tops and roots trimmed. Beets are the star of this dish, offering a sweet, earthy flavor that pairs beautifully with the other ingredients.
- Arugula: 5 ounces of fresh, peppery greens that add a bold flavor and a lovely, leafy texture.
- Apple: 1 small apple, diced. Honeycrisp or Granny Smith varieties work best, providing a sweet or tart crunch.
- Pistachios: 1/2 cup, roasted and salted, divided. These nuts bring a crunchy texture and a nutty flavor that complements the beets wonderfully.
- Dried Cranberries: 1/3 cup, divided, adding a hint of tartness and chewiness.
- Goat Cheese: 4 ounces, crumbled, divided. Its creamy texture and tangy taste elevate the salad.
- For the Dressing:
- Balsamic Vinegar: 1/4 cup
- Extra-Virgin Olive Oil: 3 tablespoons
- Dijon Mustard: 1 teaspoon
- Honey: 1 teaspoon
- Garlic: 1 clove, minced (about 1 teaspoon)
- Kosher Salt: 3/4 teaspoon, plus additional to taste
- Ground Black Pepper: 1/8 teaspoon, plus additional to taste
Directions
- Roast the Beets: Begin by preheating your oven to 400°F (200°C). Place the beets in a baking dish, add a bit of water, cover with foil, and bake until tender, about 50-70 minutes. Once cool, peel and dice them. This step infuses the beets with a deeper, caramelized flavor.
- Prepare the Dressing: While the beets are roasting, whisk together the balsamic vinegar, olive oil, mustard, honey, garlic, salt, and pepper. This dressing will act as the glue that marries all the salad components together.
- Assemble the Salad: Toss the warm beets with half of the dressing in a large bowl. This allows them to absorb the flavors more effectively. Add the arugula to the bowl and toss again. Now, mix in most of the apple, pistachios, cranberries, and goat cheese, saving some for garnish. Drizzle the remaining dressing over the salad as desired.
- Garnish and Serve: Sprinkle the remaining toppings over the salad for a visually appealing finish. This salad can be enjoyed warm or at room temperature, making it versatile for any season or occasion.
Nutritional Information
- Calories: 350 kcal per serving
- Prep Time: 15 minutes
- Cooking Time: 70 minutes
- Total Time: 85 minutes
- Servings: 4
This Arugula and Roasted Beet Salad is more than just a dish; it’s a celebration of flavors, textures, and colors. It’s perfect for a sophisticated dinner party, a healthy lunch, or as a side dish that’s sure to impress. So, why not give it a try and take your taste buds on a vibrant journey?
Arugula and Roasted Beet Salad
Ingredients:
2 pounds medium beets, tops and roots trimmed (about 6 beets)
5 ounces arugula
1 small apple, diced (Honeycrisp or Granny Smith)
1/2 cup roasted, salted shelled pistachios, divided
1/3 cup dried cranberries, divided
4 ounces goat cheese, crumbled, divided
1/4 cup balsamic vinegar
3 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
1 clove garlic, minced (about 1 teaspoon)
3/4 teaspoon kosher salt, plus additional to taste
1/8 teaspoon ground black pepper, plus additional to taste
Directions:
Preheat the oven to 400°F. Place beets in a baking dish, add water, cover with foil, and bake until tender, about 50-70 minutes. Let cool then peel and dice.
Whisk together balsamic vinegar, olive oil, mustard, honey, garlic, salt, and pepper for the dressing.
Toss warm beets with half the dressing. Add arugula and toss again. Mix in most of the apple, pistachios, cranberries, and goat cheese. Add remaining dressing as desired.
Garnish with the remaining toppings. Serve warm or at room temperature.
Prep Time: 15 minutes | Cooking Time: 70 minutes | Total Time: 85 minutes
Kcal: 350 kcal | Servings: 4 servings