This Roasted Beet Salad with Arugula & Goat Cheese is the most delicious, classy salad perfect to serve on special occasions!
Beets are one of those foods that you may not think to include in your regular diet. I know personally for me, they remind me of the stewed beets my grandma used to serve plain without any other sort of accompaniment. Their dark blood red colour always used to turn me off as a child, and I never ended up trying beets until I was an adult, and I realized – when cooked right, and paired with the right foods, beets taste amazing!
Beets are a superfood in their own right, and have an earthy, rich taste that adds a touch of comfort and class to any salad. Beets have SO many benefits for your health, and are high in many minerals like potassium, magnesium, fiber and iron, along with vitamins A, B & C. Beets help to naturally cleanse the body, are a high source of energy and even a source of restful sleep (the magnesium is the key benefit here).
Beets do take a long time to cook, especially in the oven as I have done in this recipe, but the great thing about this meal is that it can be made ahead of time. Planning to go to the gym after work? Pop these into the oven before you go, and they’ll be ready to slice over some greens by the time you get home!
My balsamic vinaigrette is one of my favourite salad dressings and is a staple in my house. It uses a natural sweetener (honey) to balance out the acidic components of the balsamic, but lends gives a tart and crisp taste to the arugula and roasted beets.
Watercress and arugula each have strong flavours as greens, but they complement each other and allow for multi-dimensional flavour. The goat cheese’s tartness is balanced out nicely by the beets, and a little parmesan cheese and walnuts help to tone down this light dish. It’s the perfect pre-dinner salad, or even made a great entree topped with a chicken breast or even seared scallops.