Beet Salad with Balsamic Dressing

Name: Beet Salad with Balsamic Dressing
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8
Cuisine: World
Ingredients: Beets 2 lbs; Arugula 5 oz; Apples 1; Pistachio nuts ½ cup; Cranberries ⅓ cup; Goat Cheese 4 oz; Balsamic vinegar ¼ cup; Olive oil 3 tbsp; Dijon mustard 1 tsp; Honey 1 tsp; Garlic 1 clove; Kosher Salt ¾ tsp; Black pepper ⅛ tsp

vibrant and healthy

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1h 10m
Serves 8
Easy
400 °F
(1)

Ingredients

	For beet salad:
	2 lbs Beets medium, tops and roots trimmed, about 6 beets
	5 oz Arugula
	1 Apples small, diced
	½ cup Pistachio nuts roasted, salted, shelled, divided
	⅓ cup Cranberries divided
	4 oz Goat Cheese divided
	For balsamic dressing:
	¼ cup Balsamic vinegar
	3 tbsp Olive oil
	1 tsp Dijon mustard
	1 tsp Honey
	1 clove Garlic minced or grated, about 1 tsp
	¾ tsp Kosher Salt plus more to taste
	⅛ tsp Black pepper ground, plus more to taste

Nutritional information

216

Calories

12g

Fat

23g

Carbohydrate

Protein

7mg

Cholesterol

Fiber

Ingredients

For beet salad:
2 lbs Beets
medium, tops and roots trimmed, about 6 beets
5 oz Arugula
1 Apples
small, diced
½ cup Pistachio nuts
roasted, salted, shelled, divided
⅓ cup Cranberries
divided
4 oz Goat Cheese
divided
For balsamic dressing:
¼ cup Balsamic vinegar
3 tbsp Olive oil
1 tsp Dijon mustard
1 tsp Honey
1 clove Garlic
minced or grated, about 1 tsp
¾ tsp Kosher Salt
plus more to taste
⅛ tsp Black pepper
ground, plus more to taste

Beet Salad with Balsamic Dressing

This vibrant and healthy Beet Salad with Balsamic Dressing recipe relies on simple ingredients you’re likely to have on hand to deliver a big flavor without driving the price way up. Sweet, tangy, and a little garlicky, too, the homemade balsamic dressing melds with oven-roasted beets, crisp and juicy apples, and peppery arugula. Toss in a handful of roasted, salted pistachios and dried cranberries to round up the flavors, and top with crumbled goat cheese or feta. Simple and perfect.

Not only is this salad packed full of healthy ingredients, but it’s also so delicious and easy to put together. Start with the beets. Place the beets into an oven-proof dish with a thin layer of water. Cover with foil and roast until the beets are tender. Once done, allow them to cool slightly and then peel or rub the skin away. Dice the beets and place them in a large bowl. To make the dressing, combine balsamic vinegar, extra-virgin olive oil, Dijon mustard, honey, minced garlic, a pinch of salt and black pepper in a jar. Drizzle half of the dressing over still-warm beets and toss to coat. Toss in the arugula, pistachios, cranberries, and goat cheese. Add more of the reserved dressing to taste and serve warm or at room temperature. This recipe yields 8 servings and is perfect for all your summer and fall backyard parties.

To make the Beet Salad with Balsamic Dressing, you will need the following ingredients:

Steps to make Beet Salad with Balsamic Dressing

1	Preheat oven
Preheat the oven to 400 °F.
2	Prepare beets	1
Arrange 2 pounds beets in an oven-proof dish large enough to hold them in a single layer and pour a thin layer of water into the bottom of the dish. Cover with foil.
3	Roast beets	1h
Roast until the beets are tender when pierced with a knife, 50 minutes to 1 hour 10 minutes or longer, depending on the size of the beets.
4	Prepare dressing	2
In a mason jar, combine ¼ cup balsamic vinegar, 3 tablespoons extra-virgin olive oil, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 clove garlic minced or grated, ¾ teaspoon kosher salt, and ⅛ teaspoon ground black pepper or more to taste. Screw the lid and shake the jar vigorously to mix the ingredients. Set aside.
5	Dice beets	5
Once the beets are roasted and tender, transfer them to a cutting board and leave them to cool slightly. Once the beets are cool enough to handle, peel or rub the skin away and dice the beets.
6	Dress beets	1
Place the diced beets in a large salad bowl. Pour half of the dressing over the warm beets and toss to coat.
7	Add arugula	1
Add 5 ounces of arugula to the bowl with the beets and toss to combine.
8	Toss in apple, pistachios, cranberries, and cheese	2
Toss in about two-thirds each of the apple, pistachios, cranberries, and goat cheese. Add more of the remaining balsamic dressing as desired.
9	Serve
To serve, sprinkle the remaining pistachios, cranberries, and goat cheese over the top, and enjoy the salad warm or at room temperature.

This easy and delicious Roasted Beet Salad with Balsamic Dressing is a perfect side dish for any meal. You can cook the beets and dress them up to 2 days in advance and store them in the fridge. Just before serving, assemble the salad with roasted beets, arugula, apple, pistachios, cranberries, and cheese. Drizzle on the dressing, and serve! Made it? Let us know in the comments below!

Lilly Mathuse

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.