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Bountiful Beet Salad

VegetableOvenGastro-Pub

Time: 1 hour 20 minutes

Yield: 4 servings

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About

If you are looking for something that has an abundant wave of unique flavors, well, we have plenty to brag about here. Bountiful Beet Salad is a quick and tasty way to ramp up your salad game. With plenty of deep-rooted pizzazz, the baked red beets, fresh arugula, roasted pepitas, and mildly tart goat cheese drizzled with a tasty vinaigrette all come together to create the best way to enjoy this forgotten veggie. Invite Bountiful Beet Salad to compliment any of your favorite meals and enjoy a new taste experience you've been missing out on. We've got the "beet"!

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Ingredients

  • 3 dark red beets, rinsed
  • 2 cups baby arugula, roughly chopped
  • 4 ounces goat cheese
  • 1/3 cup pepitas, roasted
  • 3 tablespoons olive oil
  • 2 teaspoons red wine vinegar
  • salt, to taste
  • black pepper, to taste

Directions

Step 1 -Preheat the oven to 400 degrees F.

Step 2 -Individually wrap the beets in aluminum foil and place them on an ungreased 18x26-inch baking sheet.

Step 3 -Bake the beets until they are fork-tender, about 1 hour.

Step 4 -Discard the aluminum foil and carefully run the beets under cold water.

Step 5 -Peel the skin off the beets and cut them into small cubes.

Step 6 -In a large bowl, add the beet cubes and the arugula and toss to combine.

Step 7 -Sprinkle the goat cheese and the pepitas over the salad.

Step 8 -In a small bowl, add the olive oil, the red wine vinegar, the salt, and the black pepper and whisk to combine.

Step 9 -Drizzle the vinaigrette over the salad mixture and gently toss to combine.

Step 10 -Serve immediately.

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