Roasted Golden Beet Salad with Goat Cheese and a Citrus Vinaigrette


Loving this deliciously simple, yummy, refreshing, savory-sweet salad.

Serves 4

Time: 45 minutes

Salad Ingredients:

8 cups of Arugula

2 Large Golden Beets

1 tbsp Olive Oil

4 oz Goat Cheese

½ cup of chopped Walnuts (candied walnuts are also great for this salad)

1 Cup of Rasperries, Washed

Dressing Ingredients:

1/4 cup White Wine Vinegar

1 tablespoon honey

Juice of one Lemon

1/3 cup extra-virgin olive oil

Salt and freshly ground black pepper


Preheat the oven to 450 degrees.  While the oven is heating up, wash and peel the golden beets.  Cut them into small cubes.  Place on a baking sheet and toss with 1 tbsp of Olive Oil.  Place in the oven for 30 minutes or until you can easily pierce the beets with a fork.  Once fully cooked remove from the oven and allow them to cool for 5 minutes.  Place them in the freezer for another 5 minutes to speed up the cooling process.

Meanwhile, whisk all dressing ingredients together in a large jar and place in the fridge until you’re ready to assemble the salad. 

To Assemble: Place the 8 cups of arugula into a large salad bowl and top with the chilled roasted beets, raspberries, walnuts, and crumbled goat cheese.  Add the dressing and gently toss.  Enjoy 🙂



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