Roasted Beet and Arugula Salad
Roasted Beet and Arugula Salad using red and gold beets, is dressed simply with a red wine vinaigrette and is perfect as a side salad to pasta, pizza or even a light lunch.
This salad is easy to make, can be prepared ahead and assembled in minutes.
If you’re a beet fan like I am, then this Roasted Beet and Arugula Salad is for you because here’s nothing better than roasted beets. They take on so much flavor, they’re earthy and slightly nutty which is why this salad works.
Toasted pecans perfectly complement the nuttiness of the beets with a slightly peppery bite from the arugula and then the creamy tang of the Asiago cheese, all the flavors just work so well together.
I like to roast the beets then keep them refrigerated until I make the salad. The dressing can also be made ahead and so the salad comes together in minutes.
The lemon dressing is bright, very light and fresh tasting with a little acidity from the lemon and vinegar which is balanced out with a slight sweetness from honey or agave. The salad is finished with shaved Asiago cheese. I like Asiago because of it’s mild flavor, but you can use any cheese you prefer.
This salad not only looks striking and colorful, it looks gourmet and is good enough to serve at a dinner party to your most discerning guests. My grocery store stocks both gold and red beets and I like to make both just for the look, but if you can’t find gold beets, using all red beets is just as good.
May also happens to be salad month, so go ahead, treat yourself to a delicious salad. Not only are they enjoyable, they’re also good for you and the possibilities are endless when it comes to building a good salad.