Can I use fresh beets in this recipe?

Absolutely! Wash the beets well and slice into cubes or half rounds. Drizzle with olive oil, season with salt and pepper and place on a lined baking tray. Roast at 375 for 40 minutes.

How far in advance can I prepare this salad?

This is one I love to layer together up to 24 hours ahead of time and dress it with the balsamic glaze, honey and olive oil just before serving. Give the beets a little pat dry and assemble the salad. Keep it covered in the fridge until ready to serve.

Can I use a different type of salad green?

Although I'm very partial to arugula, this salad would be great with some added spinach, butter lettuce, romaine or red leaf lettuce.

I don't like goat cheese, is there an alternative?

Sure, this is also fabulous with feta. For a dairy-free version replace the cheese with avocado!

Arugula Salad with Beets and Goat Cheese

Description

This astonishingly simple salad is perfect for a light lunch or in addition to your next dinner spread!

Ingredients

Units Scale

3 cups arugula greens
2 cutie oranges
1/2 cup pickled beets, chopped if whole
1/3 cup toasted walnuts
2oz goat cheese, crumbled
handful of microgreens (optional, but tasty!)
a generous glug extra virgin olive oil
balsamic glaze
honey
fresh cracked pepper and sea salt

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Instructions

Cube or slice the beets.

Peel the oranges and slice into rounds. Alternatively, you can break into segments.

If your walnuts aren’t toasted, add to a dry skillet over medium low heat and toast until fragrant, about 3-4 minutes, stirring often.

Layer the arugula, microgreens, oranges, beets, goat cheese and walnuts in a serving bowl or platter. Dress with several tablespoons olive oil and a drizzle of balsamic glaze and honey. Season with lots of fresh cracked pepper and sea salt.

Notes

To make this vegan, swap out the goat cheese for sliced avocado.

This “recipe” is really not a recipe at all- just an idea! Feel free to add different salad greens, try with feta or parmesan, use almonds or pumpkin seeds instead of walnuts, etc.

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Nutrition

Serving Size: 1 cup salad
Calories: 170
Sugar: 6.3 g
Sodium: 375 mg
Fat: 13.1 g
Carbohydrates: 9.3 g
Protein: 5.1 g
Cholesterol: 6.5 mg