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Beet & Balsamic Salad

Prep Time:

​

Cook Time:

1 Hour

Makes:

6 Side Salads or 4 Full Salads

About the Recipe

A show-stopping and flavorful salad that is impressive for holidays, entertaining, or a simple dinner at home.

Ingredients

  • 6 medium beets

  • 5 oz 6 cups arugula or spring mix

  • 4 oz or 1/2 cup cheese of choice (goat cheese and feta go nicely)

  • 1/2 cup pecans or walnuts

  • 1/2 cup dried cranberries

  • 1/2 cup olive oil

  • 3 Tbsp balsamic vinegar

  • 1 Tbsp dijon mustard

  • 1 garlic clove, pressed or finely minced

  • pinch of salt and pepper

Preparation

  1. Preheat the oven to 400°F. Line the bottom of a medium-rimmed baking sheet with foil. Wrap each beet tightly in a sheet of foil and arrange a lined baking sheet. Bake in preheated oven for 1 hour or until the largest beet is easily pierced. Unwrap beets and cool to room temperature then peel the skins and slice into halves and then wedges.

  2. Transfer the arugula or spring mix to a large mixing bowl then add the remaining salad ingredients: sliced beets, cheese, nuts, and dried cranberries.

  3. In a small bowl, combine olive oil, balsamic vinegar, mustard, minced garlic clove, salt, and pepper, and drizzle over salad.

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