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.
Servings 4 servings
- 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: 100g | Calories: 366kcal | Carbohydrates: 26g | Protein: 8g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 9mg | Sodium: 183mg | Potassium: 571mg | Fiber: 5g | Sugar: 20g | Vitamin A: 596IU | Vitamin C: 9mg | Calcium: 87mg | Iron: 2mg