This Beet and Arugula Salad is a delightful blend of flavors and textures, featuring sweet roasted beets, peppery arugula, creamy goat cheese, and crunchy candied pecans. Drizzled with a rich balsamic reduction, this salad is both delicious and packed with vitamins A, C, and K, making it a perfect choice for a healthy and flavorful meal.
Roast the Beets: Preheat your oven to 400°F (200°C). Wash the beets and wrap them in aluminum foil. Roast for 45-60 minutes, or until they are tender when pierced with a fork.
Allow the beets to cool, then peel and slice them.
Make the Balsamic Reduction: In a small saucepan, bring the balsamic vinegar (and honey, if using) to a boil over medium heat.
Reduce the heat and let it simmer until the vinegar has reduced by half and is thick enough to coat the back of a spoon, about 10-15 minutes. Set aside to cool.
Prepare the Salad: In a large bowl, combine the arugula, roasted beet slices, crumbled goat cheese, and candied pecans.
Drizzle with Balsamic Reduction: Drizzle the balsamic reduction over the salad just before serving.
Serve: Serve immediately and enjoy your Beet and Arugula Salad!
Notes
Enjoy this elegant and nutritious Beet and Arugula Salad, perfect for a healthy lunch or a sophisticated dinner starter!