Roasted Beet Salad

Name: Salad Bit Panggang
Total time: 10 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 5 ounces baby arugula or Spring mix; 4 -5 roasted beets; 1/4 cup goat cheese, (crumbled); 1/4 cup red onion, (sliced); 1/3 cup pecans, (candied or raw); 1/2 cup blueberries; 1/2 cup oranges, (peeled and sliced); 3/4 cup balsamic vinaigrette

This roasted beet salad will have you singing the praises of this root veggie and begging for seconds! It's tossed with fruit, nuts, and crumbled cheese all coated in a delicious homemade balsamic vinaigrette. A light lunch that's both healthy and delicious!

⏱️ 10 min 🔪 Prep: 10 min 📊 Easy 👁️ 18 views

👨‍🍳 Start Cooking

Foto: The Recipe Critic

Ingredients

6 servings

5 ounces baby arugula or Spring mix
4 -5 roasted beets
1/4 cup goat cheese, (crumbled)
1/4 cup red onion, (sliced)
1/3 cup pecans, (candied or raw)
1/2 cup blueberries
1/2 cup oranges, (peeled and sliced)
3/4 cup balsamic vinaigrette

Steps

Slice the roasted and cooled beets. Add them to a bowl along with about 3 tablespoons of dressing. Stir to coat and allow them to marinate for a few minutes while you prepare the rest of the salad.
To assemble the salad, add the arugula to a large bowl.
Add the marinated beets, goat cheese, onions, blueberries, oranges, and goat cheese.
Drizzle on the dressing and toss to coat the ingredients well. Enjoy!