Golden Beet Salad Recipe

Golden beets are a beautiful and versatile vegetable that adds a touch of sunshine to any dish. They have a slightly sweet and earthy flavor that pairs well with a variety of ingredients. This Golden Beet Salad is a great way to showcase the unique flavor of golden beets. It's a simple and healthy salad that's packed with flavor and nutrients.
In this recipe, the golden beets are roasted until tender and then tossed with a creamy lemon vinaigrette. The salad is also topped with crumbled goat cheese and peppery arugula for a delightful contrast in textures and flavors. This salad is a perfect side dish for a summer dinner party or a light and healthy lunch.

Ingredients

• 4 medium golden beets
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 4 cups arugula
• 4 ounces goat cheese, crumbled
• 1/4 cup chopped walnuts

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Wash the golden beets and trim off the greens and roots. Drizzle the beets with olive oil and season with salt and pepper. Wrap each beet in aluminum foil.
2. Place the beets on a baking sheet and roast for 45-50 minutes, or until tender when pierced with a fork. Let the beets cool slightly, then peel them and cut them into wedges.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, and thyme. Season with salt and pepper to taste.
4. In a large bowl, combine the arugula, roasted beets, goat cheese, and walnuts. Drizzle with the lemon vinaigrette and toss to coat.
5. Serve immediately.
6. Tips:
7. If you don't have goat cheese, you can substitute feta cheese or blue cheese.
8. To save time, you can roast the beets ahead of time. Let them cool completely and then store them in the refrigerator for up to 3 days.
9. This salad is also delicious with other greens, such as spinach or kale.
10. For a vegan option, omit the goat cheese.