Roasted Beet and Goat Cheese Salad
With a balsamic dressing and a sprinkle of crunchy toasted almonds, this salad is a showstopper.
Servings: 6 people
- 1 cup canola oil
- 1 cup + 2 Tbsp balsamic vinegar
- ½ tsp salt
- 1 tsp dijon mustard
- 3 Tbsp canola oil
- 1 lb beets diced into ¼ inch pieces
- 1 tsp salt
- ½ lb arugula cut into bite size pieces
- ½ lb salad mix
- 6 oz goat cheese crumbled
- 6 oz almonds toasted
For the Salad:
Heat oven to 400 degrees. Toss beets with oil and salt. Roast on sheet pan for 15-20 min until tender but not mushy. Immediately toss with half of balsamic dressing (the beets will absorb the flavors much better when warm).
Mix together arugula and salad mix in large bowl. Top with cooled beets, goat cheese, and almonds. Drizzle dressing overtop. Alternatively, portion out the arugula/salad mix into 6 individual bowls and divide toppings accordingly. Drizzle with dressing and enjoy!