Description
This Easy Roasted Beet Salad combines tender, naturally sweet roasted beets with peppery arugula, creamy goat cheese, and crunchy pistachios, all drizzled with a rich homemade balsamic glaze. It’s a vibrant, nutritious salad perfect as a light main course or an elegant side dish.
Ingredients
Scale
Beets
- 2 bunches of beets (washed, greens removed)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
Salad
- 3 cups lightly packed arugula
- 3 ounces goat cheese (crumbled)
- â…“ cup salted pistachios
Balsamic Glaze
- ¾ cup balsamic vinegar
Instructions
- Preheat oven: Set your oven to 400°F (204°C) to prepare for roasting the beets.
- Prepare and roast beets: Toss the washed and trimmed beets with 2 tablespoons of extra-virgin olive oil. Wrap them securely in a double-layered aluminum foil packet to retain moisture and roast. Place the packet in the oven and roast for 45 to 60 minutes, or until you can easily pierce the beets with a knife tip.
- Cool and peel beets: Once roasted, let the beets cool sufficiently to handle. Gently rub the skins off the beets; it’s best to wear gloves or peel under running water to avoid staining from beet juice. Then quarter the peeled beets and refrigerate until you are ready to assemble the salad.
- Make balsamic glaze: Pour ¾ cup of balsamic vinegar into a small saucepan and bring it to a boil. Reduce heat to medium-low and simmer until the liquid reduces by half, about 20 minutes. Remove from heat, stir in 1 tablespoon of unsalted butter, and allow the glaze to cool to room temperature.
- Assemble salad: On a large plate, layer 3 cups of lightly packed arugula. Top with the roasted beet quarters, crumbled goat cheese, and â…“ cup salted pistachios. Drizzle the cooled balsamic glaze over the salad. Optionally, season with flaky sea salt and freshly ground black pepper to taste.
Notes
- Wearing gloves while peeling beets can prevent staining your hands.
- Roasting beets in foil locks in moisture and speeds up cooking.
- Balsamic glaze can be made in advance and refrigerated for up to one week.
- Feel free to swap pistachios for toasted walnuts or pecans for different nuts texture.
- Arugula provides a peppery flavor; mild greens like baby spinach can be used if preferred.
