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Indulge in a delightful Balsamic Roasted Beet Salad featuring tender roasted beets, peppery arugula, crunchy Marcona almonds, and creamy goat cheese. Tossed in a tangy balsamic vinaigrette, this vibrant salad is a perfect combination of flavors and textures, ideal for a light and refreshing meal.
Total time80 min
Ingredients8
Serving size6
Calories220
Aluminum Foil
Sheet Pan
Mixing Bowl
Whisk
Knife
Parchment Paper
Serving Platter
8 medium-size beets, tops removed and scrubbed
1/2 cups balsamic vinegar
1/2 cups good olive oil
2 teaspoons Dijon mustard, such as Grey Poupon
Kosher salt and freshly ground black pepper
4 ounces baby arugula
1/4 cups roasted, salted Marcona almonds, toasted