Golden Beet & Arugula Salad
This salad is perfect for fall or anytime of year. The roasted beets are seasoned with cinnamon and nutmeg and taste delicious with the peppery arugula, soft goat cheese, and crunchy pecans. Enjoy with a steak for dinner! Or pair it with your favorite protein for lunch.
Ingredients
- 3-4 medium size yellow beets
- 3 tsp tsp cinnamon
- 2 tsp nutmeg
- ground sea salt
- ground pepper
- Arugula
- goat cheese
- chopped pecans
- 2 tbsp olive oil (for roasting - adjust accordingly)
- balsamic vinegar
- 1/2 tbsp olive oil
Instructions
- Preheat oven to 425 degrees F
- Peel and chop the beets into thin slices or wedges and add them to a mixing bowl.
- To the bowl add olive oil, cinnamon, nutmeg, sea salt, and pepper and stir to combine.
- Spread the beets out flat on a roasting pan and roast for about 20 mins or until cooked through and just beginning to brown.
- Build your salad starting with the arugula, then layer on the roasted beets, goat cheese, chopped pecans, and top with olive oil and balsamic. Enjoy!