Ingredients
- 4 small Beets peeled and sliced 1/4 inch thick
- 1 tsp Extra-virgin olive oil
- 4 cups Arugula
- 4 tbsp Red onion sliced thin or shaved
- 4 tbsp Pecans
- 4 tsp Goat cheese crumbled
DRESSING
- 3 tsp Extra-virgin olive oil
- 1 tsp Dijon mustard
- 1 tsp White balsamic vinegar
- 1 tsp Honey
Instructions
- Preheat the oven to 375°F.
- Place the beets on a parchment paper-lined baking sheet. Drizzle with olive oil, season with salt and pepper. Bake the beets until tender, about 15-20 minutes. Set aside to cool.
- In the meantime, whisk all of the ingredients for the dressing in a bowl. Season with salt and pepper to taste.
- Lay the cooled beets on the arugula. Top with onions, pecans, and goat cheese. Lightly dress the salad before serving.
Nutrition
Calories: 166kcal | Carbohydrates: 12g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 97mg | Potassium: 379mg | Fiber: 4g | Sugar: 8g | Vitamin A: 558IU | Vitamin C: 8mg | Calcium: 62mg | Iron: 1mg
Beet Salad
Ingredients
- 4 small Beets peeled and sliced 1/4 inch thick
- 1 tsp Extra-virgin olive oil
- 4 cups Arugula
- 4 tbsp Red onion sliced thin or shaved
- 4 tbsp Pecans
- 4 tsp Goat cheese crumbled
DRESSING
- 3 tsp Extra-virgin olive oil
- 1 tsp Dijon mustard
- 1 tsp White balsamic vinegar
- 1 tsp Honey
Instructions
- Preheat the oven to 375°F.
- Place the beets on a parchment paper-lined baking sheet. Drizzle with olive oil, season with salt and pepper. Bake the beets until tender, about 15-20 minutes. Set aside to cool.
- In the meantime, whisk all of the ingredients for the dressing in a bowl. Season with salt and pepper to taste.
- Lay the cooled beets on the arugula. Top with onions, pecans, and goat cheese. Lightly dress the salad before serving.
Nutrition
Calories: 166kcalCarbohydrates: 12gProtein: 4gFat: 13gSaturated Fat: 2gCholesterol: 2mgSodium: 97mgPotassium: 379mgFiber: 4gSugar: 8gVitamin A: 558IUVitamin C: 8mgCalcium: 62mgIron: 1mg
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