Exquisite Roasted Beet and Arugula Salad
Serves: 0 servings
Ingredients:
12
Indulge in the vibrant flavors of this exquisite roasted beet and arugula salad, featuring a delightful mix of textures and wholesome ingredients.
Ingredients
| 4 | peeled and chopped |
|---|---|
| 1 | tablespoon olive oil |
| salt | |
| pepper | |
| 1 | arugula |
| ~½ | cup garbanzo beans |
| ~¼ | cup pistachios, shelled |
| goat cheese | |
| 1 | tablespoon extra-virgin olive oil |
| 1 | balsamic vinegar, plus more if you want more tang |
| pepper | |
| 1 | coarse ground or Dijon mustard |
Instructions
| 1. | Preheat the oven to 425 degrees Fahrenheit. |
|---|---|
| 2. | Begin by meticulously peeling the large beets with a vegetable peeler, then chop them into beautifully uniform pieces, roughly the size of a quarter. |
| 3. | In a mixing bowl, gently toss the chopped beets with a generous drizzle of olive oil, ensuring they are evenly coated. Season with a pinch of salt and a sprinkle of pepper. Transfer the seasoned beets to a spacious baking sheet lined with parchment paper. Roast in the preheated oven for 20 to 25 minutes until the beets are tender yet slightly firm. For a delightful crispiness, consider extending the roasting time by an additional 5 to 10 minutes. Allow the roasted beets to cool. For a quicker cooking process, opt to chop the beets into smaller segments. (Note: Roasting four beets will provide ample quantity for the salad and reserve some extra roasted beets for future salads during the week). |
| 4. | Using the same bowl, gently combine a generous handful of vibrant arugula with a harmonious blend of salad dressing. Create the dressing by whisking together a tablespoon of luxurious extra-virgin olive oil, a drizzle of balsamic vinegar, a touch of freshly ground pepper, and a dollop of mustard for a hint of piquancy. For the adventurous palate, add a dash of Sriracha to the mix. Integrate the garbanzo beans with the arugula mixture. Set aside. |
| 5. | Carefully remove the shells from the pistachios, ensuring you have no more than a quarter cup of shelled nuts. Incorporate the pistachios and approximately half a cup of the roasted beets into the bowl filled with the arugula mixture. Gently toss the salad to combine all the flavors and textures. |
| 6. | Plate the salad elegantly, and crown it with some crumbled pieces of goat cheese for a final touch of richness and creaminess. |
Published on Jul 19, 2024 by Luminița