Roasted Golden Beet Arugula Salad

I recently wrote about my favorite olive oil and balsamic dressing, so now here is a simple way to try out that new dressing recipe!!

I picked the last of the arugula from the garden, yes I know it’s late but the decision to try a late second planting this year ended up working out great! Actually, it was hot when the seeds were planted but they ended up coming up just in time for the beginning of some cooler weather. So, for this salad, step one is a bed of arugula on your plate, whether from a garden or the market!

Beets are also still in the garden beds, this year it was all golden beets just to change things up a bit. Golden beets seem to be a little sweeter than red beets and also have a more mellow and less earthy flavor all around. If nothing else they are beautiful and the golden beets add a bright, zesty yellow color when served roasted or in salads. They also pair perfectly with a balsamic glaze flavor so thus, this olive oil and balsamic dressing is the ideal match for this salad.

The flavor of beets that have been roasted is my favorite, there are other methods of cooking but this one tops them all. Place the beets in a row on a large piece of aluminum foil, add olive oil and then massage the oil into the beets to cover them. Sprinkle salt and pepper over the beets and draw the sides of the foil up around them, then crimp the foil to enclose the beets. Roast at 400 degrees for about 45 minutes for medium size beets. That said, if you are in a hurry, the instant pot is another way to accomplish cooking the beets faster, you just don’t get that “roasty” flavor.

INGREDIENTS

Arugula
Golden beets
Olive oil and balsamic dressing
Chopped pecans, 1 cup, toasted
Goat cheese

DRESSING INGREDIENTS

1/2 cup olive oil
2 Tbsp balsamic vinegar
2 tsp dijon vinegar
1 tsp each salt and pepper
Place ingredients in a shaker container or small jar. Shake and store in your pantry.

Place the pecans in a fry pan over medium high heat to toast them, stir frequently for about 5 minutes and then remove from heat and set them aside.

Divide the arugula and add it to however many plates or bowls of salad you are making. Allow the beets to cool after cooking and then cut them into wedges or bite size chunks of your choice. Cook the beets early in the day if you want to get an early start and make mealtime preparation easier.

Drizzle the dressing over the salad and then top with the pecans and goat cheese.

Delicious with any meal or as a meal itself! And since I know you are going to love the dressing, you will want to try it with tuna salad, kale salad, as a meat marinade, or on your favorite green salad. Enjoy!