Roasted Beet and Goat Cheese Salad

Earthy roasted beets paired with creamy goat cheese, fresh arugula, and toasted walnuts, drizzled with a luscious balsamic glaze to awaken your palate.

Steps

1. Preheat oven to 400°F (200°C). 2. Toss beet wedges with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender. 3. While beets roast, toast walnuts in a dry pan over medium heat for 3-4 minutes until fragrant. Set aside. 4. In a small saucepan, combine balsamic vinegar and honey. Simmer over low heat until thickened to a glaze, about 5 minutes. Remove from heat. 5. On a plate, arrange arugula, top with roasted beets. 6. Sprinkle crumbled goat cheese and toasted walnuts over the salad. 7. Drizzle with balsamic glaze and serve immediately.

1 medium beet, peeled and cut into wedges 2 cups fresh arugula 50g goat cheese, crumbled 2 tbsp walnuts, toasted 1 tbsp olive oil Salt and pepper to taste 2 tbsp balsamic vinegar 1 tsp honey