Roasted beets and goat cheese pair wonderfully year-round. The addition of sweet pear balances the peppery flavour of arugula, while the walnuts add a welcome crunch. Try this delicious starter at your next dinner party!
Dress this salad with our Simple Lemon Vinaigrette.
Arugula Beet Salad with Pear, Goat Cheese & Walnut
Course: SaladsDifficulty: MediumServings
4
servingsRoasted beets and goat cheese pair wonderfully year-round. The addition of sweet pear balances the peppery flavour of arugula, while the walnuts add a welcome crunch.
Ingredients
4-5 beets (we used a mix or red and golden beets)
Box of arugula
Handful of walnuts
2 pears
Goat cheese (optional)
Directions
- Place the beets on a baking tray. Cover well with Aluminium foil and bake at 350 F for an hour.
Let the beets cool down. - Peel the beets (easier to peel while the beets are warm).
Cut into small chunks or slice using a grater or mandolin. - Mix Arugula, walnuts and pear together. Drizzle in the lemon vinaigrette and mix well.
- Top with beets and goat cheese.
