Foodbe
beetroot bliss salad
👨🍳 Chefy Tip: Dress the arugula separately from the beets. The greens need just a light coating or they wilt. Toss the beets in the vinaigrette last so they carry the full flavor.
Serves
2
Prep
15 min
Cook
30 min
Difficulty
Easy
Cost
Moderate
Calories
280
Carbs
30g
Protein
7g
Fat
18g
Flavor Profile
🍠 Earthy and sweet from the roasted beets
🧀 Creamy and tangy from the goat cheese
🌿 Fresh and peppery from the arugula
🌰 Crunchy and nutty from the walnuts
🍋 Bright and zesty from the lemon vinaigrette
Ingredients
🍠 2 medium beets, peeled and cut into wedges
🧀 1/4 cup goat cheese, crumbled
🌿 2 cups arugula
🌰 1/4 cup walnuts, toasted
🍋 Juice of 1 lemon
🧴 2 tbsp olive oil
🧂 Salt and pepper to taste
🍁 1 tbsp maple syrup
🍷 1 tbsp balsamic vinegar
Shop ingredientsInstructions
01
Toss beet wedges with olive oil, salt, and pepper. Roast at 400°F (200°C) for 25-30 minutes until tender. Let cool slightly.
02
Whisk together lemon juice, maple syrup, balsamic vinegar, and olive oil for the vinaigrette.
03
Toss arugula with vinaigrette and arrange on a plate. Top with roasted beets, goat cheese, and walnuts. Serve immediately.
🧬 Food Science
Beets have been used in traditional medicine for their detoxifying and anti-inflammatory properties. Studies suggest that the betalains in beets may promote heart health and improve cognitive function.
Pair It
🥂 Pair with a glass of dry white wine or sparkling water with lime.
🍽️ Pair with roasted vegetables or a simple lemon-dressed green salad.