Country Cleaver

Roasted Beet and Arugula Salad with Raspberry Balsamic Dressing

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I’ve been known to totally be that “old people food” lover. Tapioca pudding? Check. Prunes? Load me up. But beets and I had tumultuous relationship. That was one colored, hard, odd old bulb that I could not get behind… Magenta vegetables? Thanks but no thanks. It wasn’t until I tried to turn add beets to a chocolate cake that my whole opinion of them transformed. Chocolate was the only acceptable thing that could cover up that earthy taste – and I wasn’t going to try it with anything less. Worked like a charm. And then it got me hooked on beets. Official fan here.

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When Ben and I and the friends were up in the mountains a couple of weeks ago, I was wanting to stuff my face with inordinate amounts of pasta and carbs, along with the beer and the brats – so I figured one salad wouldn’t kill me. And probably would stave off the impending heart attack a couple more days. Once I got my face wrapped around this I was a goner. G.o.n.e.r.

I’m not entirely sure which part sold me more – the arugula, the roasted beets, the goat cheese or the raspberry balsamic dressing.

In the end, it doesn’t matter – as long as it gets made and promptly devoured.

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Roasted Beet and Arugula Salad

Yield: 2 Salads

Prep Time: 15 Minutes

Cook Time: 45 MInutes

Total Time: 1 Hour

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Ingredients:

6 cups Arugula
¼ cups Sliced Red Onion
⅓ cup Goat Cheese, crumbled
2 beets, halved and sliced ¼-⅓" slices
¼ cup Raspberry Balsamic Sauce, such as STAR
1/3 cup Extra Virgin Olive Oil, divided
2 cloves Garlic, minced
Salt and Pepper
Raspberries, for garnish (optional)

Directions:

In a saucepan with a steamer basket, bring 2 cups of water to a boil. Place sliced beets into the steamer basket. Steam until fork tender. Preheat oven to 400 degrees. Drain beets and place on a baking sheet. Drizzle beets with a couple of tablespoons of the olive oil, salt and pepper and minced garlic. Roast 15-20 minutes, turning half way through. Remove from oven and allow to cool.

In a small bowl, whisk together the remaining olive oil, an raspberry balsamic sauce until evenly mixed. For additional raspberry flavor add in a few fresh raspberries, salt and pepper.

Toss arugula with goat cheese, onions, roasted beets, additional raspberries if desired and topped with balsamic dressing.

   

23 Responses to “Roasted Beet and Arugula Salad with Raspberry Balsamic Dressing”

  1. #
    1
    Kathryn — April 8, 2013 @ 4:07 am

    Oh yes, this is my kind of salad.

  2. #
    2
    Liz @ The Lemon Bowl — April 8, 2013 @ 4:29 am

    I have been craving roasted beets!! YUM!

  3. #
    3
    Ali | Gimme Some Oven — April 8, 2013 @ 5:55 am

    This is GORGEOUS, Megan! And I’ll join you as an “old people food” lover. Bring on the prune juice!

  4. #
    4
    Tieghan — April 8, 2013 @ 6:06 am

    This is beautiful! So want this salad!

  5. #
    5
    Erin | The Law Student's Wife — April 8, 2013 @ 6:12 am

    Cracked up when I read “old people food”…I am eating grape nuts right now. And I love bran muffins. Oh, and beets! I started with a chocolate beet cake of my own, but roasted beet salad has become one of my favorite things to order out. Thanks for bringing the recipe home!

  6. #
    6
    Bev @ Bev Cooks — April 8, 2013 @ 6:32 am

    Oh oh ohoh oho heysesesyeyseysyesyssssss.

  7. #
    7
    Cassie | Bake Your Day — April 8, 2013 @ 6:33 am

    This is stunning, Megan. LOVE everything about it!

  8. #
    8
    Laurie {SimplyScratch} — April 8, 2013 @ 6:34 am

    Oooooh! I still have some raspberry glaze left over!! I’m so doing this… I’m a HUGE roasted beet fan!

  9. #
    9
    Kristen — April 8, 2013 @ 7:06 am

    I used to think I hated beets, until I had a salad kind of like this at Sandy Coughlins house. OMG. I’m now obsessed!

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    10
    Stephanie @ Girl Versus Dough — April 8, 2013 @ 7:09 am

    I have a ridiculous obsession with beets, so this salad will SO be happening in my life as quickly as possible. YUM!

  11. #
    11
    Marie @ Little Kitchie — April 8, 2013 @ 7:42 am

    So many things I LOVE all in one salad – the roasted beets, arugula, goat cheese… it’s too good!

  12. #
    12
    Lauren @ Climbing Grier Mountain — April 8, 2013 @ 8:19 am

    I love it! Beets are way underused! I am totally smitten with golden beets at the moment. This salad looks perfect!

  13. #
    13
    claire @ the realistic nutritionist — April 8, 2013 @ 8:40 am

    BEETS for the win!!!

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    14
    Georgia @ The Comfort of Cooking — April 8, 2013 @ 11:11 am

    Gorgeous, nutritious and colorful salad! This looks great, Megan!

  15. #
    15
    Nicole @ Young, Broke and Hungry — April 8, 2013 @ 11:37 am

    This is my favorite kind of salad. A rainbow of veggies and greens with goat cheese and a sweet dressing. YES!

  16. #
    16
    Rachel @ Baked by Rachel — April 8, 2013 @ 11:49 am

    Love the idea of this, especially the raspberry balsamic dressing!

  17. #
    17
    Erin @ Dinners, Dishes and Desserts — April 8, 2013 @ 3:34 pm

    We always make fun of my best friend because she loves old people food too! What a great salad!

  18. #
    18
    Stephanie @ Eat. Drink. Love. — April 8, 2013 @ 9:31 pm

    This salad looks delicious! I am obsessed with arugula! Beets? I am learning to like them.

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    19
    Kelly Senyei | Just a Taste — April 9, 2013 @ 6:20 am

    Oh my heavens! Beets AND balsamic AND arugula? Three of my favorite things in the entire world all wrapped up into one!

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    20
    coffee — April 9, 2013 @ 8:28 am

    Hi, thanks for sharing.

  21. #
    21
    Nutmeg Nanny — April 11, 2013 @ 7:31 pm

    Oh my goodness, I love arugula so much :) this looks marvelous!

  22. #
    22
    Rory Taite — April 12, 2013 @ 11:53 am

    Making your own fruit salad is not hard; you just need to prepare its ingredients. And the ingredients used are neither extinct nor hard to find, you can just whip out your wallet and make the march to the nearest grocery store.`

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    23
    Jackie — March 22, 2014 @ 8:00 pm

    Looks delicious. Gwyneth Paltrow has a similar recipe in her newest cookbook and its amazing. I believe she adds sweet potato to hers.
    Jackie

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