Description

A vibrant, heart-healthy salad where roasted beets and tangy goat cheese meet tart cranberries, crunchy pecans, and a bright balsamic vinaigrette. Perfect for vegetarians who crave bold, layered flavors and satisfying textures.

Ingredients

Scale

12 baby arugula leaves
2 medium red beets, peeled (about 200g)
1 cup crumbled goat cheese
1/4 cup chopped toasted pecans
3 tablespoons tart dried cranberries
1/4 cup balsamic vinegar
1 tablespoon olive oil
1 teaspoon honey
1/2 teaspoon Dijon mustard
Salt and pepper, to taste

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Instructions

Preheat oven to 400°F (200°C)
Wrap peeled beets in foil, roast for 45-60 minutes
Toss baby arugula with cranberries
Whisk vinaigrette ingredients in a jar
Pour vinaigrette over arugula, mix gently
Top with cooled beets, goat cheese, and pecans

Notes

Prep beets up to 3 days in advance; store in water to retain color
Vinaigrette freezes well for up to 2 months
Add tuna or a fried egg for protein
Substitute arugula with spinach or mixed greens

Prep Time: 15
Cook Time: 60
Category: Dinner
Method: Roasting
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving (about 2 cups)
Calories: 250
Sugar: 10g
Sodium: 800mg
Fat: 15g
Saturated Fat: 5g
Carbohydrates: 15g
Fiber: 5g
Protein: 10g
Cholesterol: 30mg