Beet and Arugula Salad with Candied Walnuts and Goat Cheese

There are roasted beets, peppery arugula, sweet candied walnuts, creamy goat cheese, and tangy balsamic vinaigrette in this Beet and Arugula Salad with Candied Walnuts and Goat Cheese. You can eat it as a side dish with any meal or for a light, refreshing lunch.

Ingredients:

• 3 medium-sized beets, roasted, peeled, and diced
• 4 cups fresh arugula
• 1/2 cup candied walnuts
• 1/2 cup crumbled goat cheese
• 1/4 cup balsamic vinaigrette dressing
• Salt and pepper to taste

Instructions:

To begin, roast the beets

Start by heating the oven to 400F 200C

For about 45 to 60 minutes, or until they are soft when poked with a fork, wrap each beet in aluminum foil and roast them in the oven

After you roast them, let them cool down, peel them, and cut them into small pieces

Put the diced roasted beets and fresh arugula in a large salad bowl

Add the honey-glazed walnuts and goat cheese crumbles to the salad

Spread the balsamic vinaigrette dressing on top of the salad

Add pepper and salt to taste

Toss the salad gently to mix all the ingredients together and coat them with the dressing

Serve right away as a tasty and healthy salad