Arugula and Beetroot Salad

Arugula and Beetroot Salad is a refreshing and vibrant salad that is perfect for a light lunch or dinner. The peppery arugula is balanced by the sweet beetroot, and the goat cheese and walnuts add a touch of richness and crunch. The dressing is a simple vinaigrette made with olive oil, balsamic vinegar, and honey, and it adds a touch of acidity and sweetness to the salad.

Beets, once relegated to the realm of canned vegetables, have made a triumphant return to the culinary world. Their earthy sweetness and vibrant color add depth and complexity. Arugula, with its spicy, peppery notes, is the perfect foil for the beets. Goat cheese provides a creamy richness, while walnuts add a touch of crunch. The dressing is a simple vinaigrette made with olive oil, balsamic vinegar, and honey, and it brings all the flavors together.

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 1 bunch arugula, washed and dried
• 1 medium beetroot, peeled and diced
• 1/2 cup crumbled goat cheese
• 1/4 cup walnuts, toasted
• 1/4 cup red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey

Instructions

1. In a large bowl, combine the arugula, beetroot, goat cheese, walnuts, and red onion.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, and honey.
3. Pour the dressing over the salad and toss to coat.
4. Serve immediately.

Why It Works

• The peppery arugula is balanced by the sweet beetroot.
• The goat cheese and walnuts add a touch of richness and crunch.
• The dressing is a simple vinaigrette made with olive oil, balsamic vinegar, and honey, and it adds a touch of acidity and sweetness to the salad.