Make beets the ultimate star of your fall salads this year. Once you try out this Spicy Roasted Beet Salad, you will fall in love with it. The beets are spicy, but the leaves, nuts, cheese, and dressing mellow out the spice so it isn't too overbearing. The recipe is quick, easy, and absolutely delicious.
When making the salad, you can buy pre-cooked beets, or boil them yourself. Either way, it won't make a difference for the salad.
TOTAL TIME: 20 minutes
SERVINGS: 4
INGREDIENTS:
Salad:
4 oz. bag of arugula
2 cooked beets
1 tablespoon olive oil
½ cup crumbled goat cheese
Handful of crushed pistachios
Chili flakes (to taste)
Salt (to taste)
Dressing:
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
½ teaspoon dijon mustard
1 garlic clove minced or grated
Splash of maple syrup (optional)
Salt (to taste)
Pepper (to taste)
RECIPE:
Spicy Beets: Chop the beets into thin circles. Heat up a pan on medium-high with some oil in it and add a sprinkle of chili flakes. Add in the beets and cook on each side for 2-3 minutes. Add salt and more chili flakes to taste.
Dressing: While the beets cook prepare the dressing. Whisk together the olive oil, balsamic, dijon mustard, garlic, salt, and pepper. Add a splash of maple syrup if you want a sweeter dressing.
Assembly: Add the arugula leaves, beets, cheese, and crushed pistachios to a salad bowl. Mix in the dressing. Toss until everything is well coated in the dressing, then serve and enjoy.