Print
Roasted Beetroot Arugula Salad
Arugula salad with roasted beetroots, fresh arugula leaves, goat cheese, walnut and a delicious balsamic dressing. It is easy to put together and is a perfect side dish to go with dinner.
Course Salad
Cuisine American
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Servings 4 servings
Calories 366 kcal
2 large beetroots 1 sprig Rosemary 3 cups baby arugula ½ cup toasted walnut ⅓ cups Goat Cheese or feta For Balsamic Vinaigrette 2 tablespoon Balsamic Vinegar 2 tablespoon Honey ¼ cup Olive Oil Salt & Pepper
For the Balsamic dressing add all the ingredients to a jar, close the lid and shake well to mix everything well.
Clean, peel and cut beetroot to bite-size pieces.
Preheat oven to 400°F ( 200 °C).
Toss beetroot pieces in 2 tablespoons of above dressing. Bake for 20 minutes or until cooked tender and is caramelized around the edges.
Let roasted beetroot cool down a bit.
In a big salad bowl add baby arugula, roasted beetroot, toasted walnut. Drizzle dressing as per taste and toss well.
Top with crumbled goat cheese while serving.
Serving: 100 g | Calories: 366 kcal | Carbohydrates: 26 g | Protein: 8 g | Fat: 27 g | Saturated Fat: 6 g | Cholesterol: 9 mg | Sodium: 183 mg | Potassium: 571 mg | Fiber: 5 g | Sugar: 20 g | Vitamin A: 596 IU | Vitamin C: 9 mg | Calcium: 87 mg | Iron: 2 mg