If you are looking for something that has an abundant wave of unique flavors, well, we have plenty to brag about here. Bountiful Beet Salad is a quick and tasty way to ramp up your salad game. With plenty of deep-rooted pizzazz, the baked red beets, fresh arugula, roasted pepitas, and mildly tart goat cheese drizzled with a tasty vinaigrette all come together to create the best way to enjoy this forgotten veggie. Invite Bountiful Beet Salad to compliment any of your favorite meals and enjoy a new taste experience you’ve been missing out on. We’ve got the “beet”!
Ingredients
- 3 dark red beets, rinsed
- 2 cups baby arugula, roughly chopped
- 4 ounces goat cheese
- 1/3 cup pepitas, roasted
- 3 tablespoons olive oil
- 2 teaspoons red wine vinegar
- salt, to taste
- black pepper, to taste
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Individually wrap the beets in aluminum foil and place them on an ungreased 18×26-inch baking sheet.
Step 3 –Bake the beets until they are fork-tender, about 1 hour.
Step 4 –Discard the aluminum foil and carefully run the beets under cold water.
Step 5 –Peel the skin off the beets and cut them into small cubes.
Step 6 –In a large bowl, add the beet cubes and the arugula and toss to combine.
Step 7 –Sprinkle the goat cheese and the pepitas over the salad.
Step 8 –In a small bowl, add the olive oil, the red wine vinegar, the salt, and the black pepper and whisk to combine.
Step 9 –Drizzle the vinaigrette over the salad mixture and gently toss to combine.
Step 10 –Serve immediately.
