Roasted Beet and Goat Cheese Salad
Earthy roasted beets are paired with creamy goat cheese and served over arugula with a citrus vinaigrette in this delicious fall salad. It's a great starter or light lunch for the season.
1. Roast the BeetsPreheat your oven to 400°F. Wrap the beets in foil and roast for 40-45 minutes until tender. Let them cool, then peel and slice.
2. Make the DressingIn a small bowl, whisk together orange juice, olive oil, honey, salt, and pepper.
3. Assemble the SaladIn a large bowl, toss arugula with the dressing. Top with roasted beets and crumbled goat cheese.
4. ServeServe the salad immediately, garnished with extra black pepper if desired.
Beets4 count
- Produce
Arugula4 cup
- Produce
Goat Cheese1/2 cup
- Dairy
Orange Juice1/4 cup
- Produce
Olive Oil2 tbsp
- Oil & Vinegar
Honey1 tbsp
- Condiments
Salt1/2 tsp
- Spices
Black Pepper1/4 tsp
- Spices
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