Arugula and Roasted Beet Salad

This arugula and roasted beet salad is a simple, yet delicious, dish that is perfect for a light lunch or dinner. The roasted beets add a touch of sweetness to the salad, while the arugula provides a peppery contrast. The goat cheese and walnuts add a creamy and crunchy texture, respectively.

The origins of this salad are somewhat murky, but it is believed to have originated in Italy sometime in the 19th century. It is thought that the salad was originally made with just arugula and roasted beets, but over time, other ingredients were added, such as goat cheese and walnuts. This salad became popular in the United States in the 1970s, and it has since become a staple of many American dinner tables.

Prep time: 10 | Cook time: 25 | Serves: 2

Ingredients

• 1 bunch arugula, washed and dried
• 1 large beet, peeled and cut into 1-inch cubes
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup crumbled goat cheese (optional)
• 1/4 cup chopped walnuts (optional)

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss beets with olive oil, salt, and pepper.
3. Spread beets on a baking sheet and roast for 20-25 minutes, or until tender.
4. Let beets cool slightly.
5. In a large bowl, combine arugula and beets.
6. Top with goat cheese and walnuts, if desired.
7. Serve immediately.

Why It Works

• The roasting of the beets intensifies their flavor and makes them slightly caramelized.
• The arugula provides a peppery contrast to the sweet beets.
• The goat cheese adds a creamy texture and a slightly tangy flavor.
• The walnuts add a crunchy texture and a nutty flavor.