Roasted Beet Salad with Goat Cheese | + TIP for Peeling Beets!

➤This delicious roasted beet salad with arugula, apple, cranberries, and goat cheese looks stunning and is tossed in an easy balsamic dressing.
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✅BEET SALAD INGREDIENTS:
➤2 lbs medium beets, tops and roots trimmed (about 6 beets)
➤5 oz arugula
➤1 small apple, diced (sweet/crisp such as Honeycrisp, or tart such as Granny Smith)
➤1/2 c roasted, salted shelled pistachios
➤1/3 c dried cranberries, divided
➤4 oz goat cheese, feta, or gorgonzola, crumbled and divided
✅BALSAMIC DRESSING INGREDIENTS:
➤1/4 c balsamic vinegar
➤3 tbsp extra-virgin olive oil
➤1 tsp Dijon mustard
➤1 tsp honey
➤1 clove garlic, minced or grated (about 1 tsp)
➤3/4 tsp kosher salt, plus additional to taste
➤1/8 tsp ground black pepper, plus additional to taste

✅DIRECTIONS:
1. Preheat the oven to 400 degrees F. Place the beets in a 9×13-inch baking dish or similar dish large enough to hold them comfortably in a single layer. Pour a thin layer of water into the bottom of the dish, cover with foil, and bake until the beets feel tender in the center when pierced with a small, sharp knife, 50 minutes to 1 hour 10 minutes or longer depending upon the size of your beets. Transfer the beets to a cutting board and let stand until cool enough to handle. If you are concerned about staining your cutting board, lay a sheet of parchment paper over it first.
2. While the beets cook, prepare the balsamic dressing: in a medium mixing bowl or large measuring cup, whisk together the dressing ingredients—olive oil, balsamic, mustard, honey, garlic, salt, and pepper.
3. Once the beets are cool enough to handle but are still warm, with a paper towel, rub away the beet skins. If they are stubborn and stick, peel them with a small, sharp knife. Dice each beet into 3/4-inch pieces (or cut into wedges if you prefer), then place in a large serving bowl. Pour half of the dressing over the warm beets, then stir to coat (the beets absorb dressing better when they are warm).
4. Add the arugula to the bowl with the beets. Toss to combine. Top with about two-thirds each of the apple, pistachios, cranberries, and goat cheese. Toss once more, adding more of the remaining dressing as desired. The arugula should be lightly moist but not drowning.
5. Sprinkle the remaining pistachios, cranberries, and goat cheese over the top. Enjoy warm or at room temperature.

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🖨 PRINT/VIEW FULL RECIPE WITH DIRECTIONS HERE: https://www.wellplated.com/beet-salad/
➤WHOLE 30 CHICKEN SALAD: https://youtu.be/KKPawIvP3O0
➤RAMEN NOODLE SALAD: https://youtu.be/7P5D0_sM5B8
➤POT LUCK SALAD: https://youtu.be/LcAOeduTNRo

⏱️TIMESTAMPS⏱️
0:00 Intro
0:18 Chop beets
1:52 How to roast beets
2:38 Make balsamic dressing
4:17 How to peel beets
5:47 Cutting beets
7:52 Assemble the salad
11:18 Taste test

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➤I’m ERIN CLARKE, a best-selling cookbook author and firm believer that healthy food should taste GREAT, be easy to make, and be budget-friendly too. If you want to learn to cook and eat better, save money on groceries, or just need dinner ideas for your family, this channel is for you. I am all about from-scratch, wholesome food that’s quick, budget-friendly, and tastes FABULOUS! My recipes use simple ingredients you can find at any grocery store and are easy for cooks of all levels. Cooking, baking, how-tos, recipe inspiration, and more!

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