The balsamic-honey glaze gives the earthy beets a nicely caramelized flavor that goes very well with peppery arugula and creamy goat cheese. The toasted walnuts adds the nutty flavor and crunchy texture, which is well paired with the dried cranberries or cherries. A delicious combination and refreshing salad.
YIELD
4 servingsPREP
8 minCOOK
15 minREADY
25 minIngredients
Directions
Preheat the oven to 450℉ (230℃) and line a baking sheet with a piece of foil.
Add the vinegar, shallots, and honey in a medium bowl, whisk until well blended.
Slowly add the oil and whisk until well combined.
Season with salt and pepper.
In a small bowl, add the beets and enough dressing, and toss until well coated.
Arrange the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring a few times, about 15 minutes. Set aside and cool.
Add the arugula, walnuts, and cranberries in a large bowl, toss with 2 to 3 tablespoons of vinaigrette (or to taste) until well coated and mixed.
Divide the salad among flour serving plates.
Top the salad with glazed beets and sprinkle goat cheese on top.
Serve and enjoy.
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