Roasted Beet Salad

A tasty and colorful salad with a balsamic vinaigrette that brings together the earthy sweetness of roasted beets, the sour kick of arugula, and the creamy texture of goat cheese.

Ingredients:

• 4 medium beets, roasted and peeled
• 1/2 cup arugula
• 1/2 cup baby spinach
• 1/4 cup crumbled goat cheese
• 2 tablespoons chopped walnuts
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

Start by heating the oven to 400F 200C

Separate the beets and wrap each one in aluminum foil

Roast them for 45 to 60 minutes, or until a fork can go through them easily

After the beets are cool, peel them and cut them into cubes that are easy to eat

Add the olive oil, salt, and pepper to a small bowl and mix them together with a whisk

This will make the dressing

Put the baby spinach, roasted beet cubes, crumbled goat cheese, and chopped walnuts in a large salad bowl

Pour the dressing over the salad and gently toss it all together

Serve the Roasted Beet Salad right away, and if you want, top it with more goat cheese and walnuts

Have fun