Beets are beautiful and incredible nutritious. These hearty root vegetables are naturally sweet and full of flavor. They are full of folate, fiber, potassium, manganese and antioxidants making them something to definitely add to your weekly meal schedule.
If you are looking for ways to incorporate more beets into your diet, I think this simple roasted beet salad is the perfect way to start.
Let’s get started…
When shopping for beets, you may see some that are a deep purple, reddish color and some that are orange. Both beets are fabulous and full of nutritional benefits, but there are some variations between the two in regards to flavor.
The red beets have your classic earthy, slightly bitter flavor and the golden beets are more mild and sweet. You can use either for this recipe or a combination of both. I love using both, as they look great together and pair well flavor wise.
Begin by peeling and slicing 2 bunches of beets into bite sized pieces. Typically, a “bunch” of beets contain 3 large beets or 4 smaller ones. Once they are peeled and sliced, place the beets onto a parchment lined baking sheet. Drizzle the beets with olive oil and season generously with garlic powder, onion powder, salt and black pepper. Roast the beets in a 400 degree oven for 25-30 minutes or until tender.
While the beets are roasting, gather about 1 cup of baby arugula, 1/4 cup of finely chopped walnuts and crumble 2 ounces of goat cheese.
I love drizzling my roasted beet salad with a creamy lemon yogurt dressing. It is really simple, but compliments the flavors in this salad really nicely.
To make my lemon yogurt dressing, simply whisk 1/4 cup of plain Greek yogurt with 1 teaspoon of honey, 1/2 teaspoon of grated or pasted garlic, a pinch of salt and black pepper and about 2 tablespoons of freshly squeezed lemon juice. If you prefer your dressing thicker, add less lemon juice, but if you would like it a little more “drizzle-able” then feel free to add a little more lemon juice.
Once the beets are tender, grab a platter or two plates and start assembling your beautiful roasted beet salads…
Add a thin layer of baby arugula onto your plates and divide the roasted beets between the plates. Top each salad with crumbled goat cheese, finely chopped walnuts and some pomegranate arils, if you would like a little pop of tanginess in your roasted beet salad.
Once the salads are assembled, drizzle some of that lovely lemon yogurt sauce over the plate….
Roasting the beets bring out their natural sweetness and earthy flavors which pair so well with the peppery arugula, creamy goat cheese and salty walnuts. This salad is simple, but full of flavor and I am quite sure that you are going to love beets presented in this way…
Roasted Beet Salad
Ingredients
- 3 red beets, peeled, sliced
- 3 golden beets, peeled, sliced
- 2 tablespoons of olive oil
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/4 teaspoon of salt
- 1/8 teaspoon of black pepper
- 1 cup of baby arugula
- 1/4 cup of walnuts, finely chopped
- 2 ounces of goat cheese, crumbled
- 2 tablespoons of pomegranate arils (optional)
Lemon Yogurt Dressing
- 1/4 cup of plain Greek yogurt
- 1 teaspoon of honey
- 1/2 teaspoon of garlic, grated or pasted
- 2 tablespoons of lemon juice
- salt and black pepper
Instructions
- Preheat your oven to 400 degrees
- Place your peeled and sliced beets onto a parchment lined baking sheet and drizzle with olive oil, season with garlic powder, onion powder, salt and black pepper and toss to evenly distribute the seasoning
- Roast the beets for 25-30 minutes or until they are tender
- Assemble the salads by adding a thin layer of baby arugula to each plate
- Top the arugula with roasted beets and garnish with crumbled goat cheese, finely chopped walnuts and pomegranate arils, if using
- In a small dish, whisk together 1/4 cup of plain Greek yogurt, 1 teaspoon of honey, 1/2 teaspoon of grated or pasted garlic, 2 tablespoons of lemon juice and a pinch of salt and black pepper
- Drizzle the dressing over the salad
- Enjoy!
