Beet Salad
Easy Beet Salad that tastes as good as it looks. Vibrant, healthy, and absolutely delicious.
Equipment
- Rimmed Baking Sheet
- Aluminum Foil
- Knife
- Small Jar With Lid
Ingredients
Beet Salad
- Beets(medium)3 pc
- Extra Virgin Olive Oil(for roasting)2 tbsp
- Arugula (Rocket)(packed cups)2 cups
- Baby Spinach(packed cup)1 cup
- Goat Cheese(crumbled, optional)½ cup
- Pomegranate Arils½ cup
Balsamic Vinaigrette
- Extra Virgin Olive Oil3 tbsp
- Balsamic Vinegar2 tbsp
- Dijon Mustard2 tsp
- Maple Syrup (or Honey)1 tsp
- Garlic Powder½ tsp
- Salt¼ tsp
- Black Pepper⅛ tsp
Instructions
- Preheat the oven to 400°F. Scrub the beets well and trim the stems to about ½ inch. Drizzle each beet with olive oil, sprinkle with a pinch of salt, and wrap individually in foil.
- Place the wrapped beets on a baking sheet and roast for 45–60 minutes, until the largest beet is easily pierced with a knife.
- Unwrap the beets and let them cool. Rub off the skins using your hands or paper towel, then cut into ½ inch cubes and set aside.
- In a small jar, combine all the vinaigrette ingredients, seal the jar, and shake well until the dressing is fully emulsified.
- In a large serving platter or bowl, combine the baby spinach and arugula. Add the beet cubes, crumbled goat cheese (if using), and pomegranate arils. Drizzle with the balsamic vinaigrette just before serving.
Notes
- Roast beets ahead. Roasted beets keep for up to 3 days in the fridge. This makes assembly quick and easy when you're ready to serve.
- Wear gloves when peeling. Beet juice stains hands, cutting boards, and clothes. Disposable gloves make cleanup much easier.
- Keep greens dry. Make sure your spinach and arugula are completely dry before assembling. Any excess water dilutes the dressing and makes greens soggy.
- Raw garlic option. If you prefer fresh garlic, use 1 small clove, finely minced or grated. Keep in mind it will have a sharper, more pronounced flavor than garlic powder.
- Dress just before serving. Add the balsamic vinaigrette right before serving to keep the greens fresh and crisp. Dressed greens wilt quickly.
Nutrition Information
Serving Size: 142 g
| PER SERVING | AVG. QTY* | %DV** |
|---|---|---|
| Calories | 222 kcal | 11% |
| Protein | 6 g | 12% |
| Fat | 16.7 g | 26% |
| Saturated | 5.1 g | 26% |
| Unsaturated | 11.6 g | 29% |
| Carbohydrate | 13.4 g | 4% |
| Dietary Fiber | 2.9 g | 12% |
| Sugars | 9.9 g | 11% |
| Sodium | 300 mg | 13% |
| Cholesterol | 14 mg | 5% |
* Nutritional values are approximate and provided for general guidance only. Actual values may vary depending on ingredients and exact quantities used.
** Percent Daily Values are calculated based on a standard 2,000-calorie daily diet. Individual nutritional needs may differ depending on personal calorie requirements.
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