Beetroot Salad

• For 4 people
• Preparation time : 30 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Salad
  • Beetroot : 2 medium-sized
  • Arugula : 2 cups
  • Goat Cheese (crumbled) : 1/2 cup
  • Walnuts (chopped) : 1/2 cup
  • Balsamic Vinegar : 2 tablespoons
  • Olive Oil : 2 tablespoons
  • Salt : 1/2 teaspoon
  • Black Pepper : 1/4 teaspoon

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Roasting the Beetroot
• Preheat the oven to 400°F (200°C).
• Wash the beetroot and trim off the tops and roots.
• Wrap each beetroot in aluminum foil and place them on a baking sheet.
• Roast the beetroot in the preheated oven for about 45 minutes or until tender.
• Remove the beetroot from the oven and let them cool.
• Once cooled, peel the skin off the beetroot and cut them into bite-sized cubes.
• Assembling the Salad
• In a large bowl, combine the roasted beetroot cubes, arugula, crumbled goat cheese, and chopped walnuts.
• In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and black pepper.
• Drizzle the dressing over the salad and toss gently to combine.
• Serve the beetroot salad immediately.

Tips

• You can roast the beetroot in advance and store it in the refrigerator until ready to use.
• Feel free to add other ingredients like sliced red onions or avocado to the salad for extra flavor and texture.

Information

• Beetroot is rich in antioxidants and nutrients, making it a healthy addition to your diet.
• This salad can be served as a side dish or a light lunch.