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Beet Salad

Prep Time 20 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 166kcal

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
US Customary - Metric

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