Zesty Arugula and Roasted Beet Salad Recipe: Fresh Magic - Beard and Bonnet
Our vibrant arugula and roasted beet salad delights with earthy flavors and bright colors. Follow this simple recipe today and transform your ingredients into a memorable dish.
Ingredients
- 2 pounds (907 grams) medium beets, tops and roots trimmed (about 6 beets)
- 5 ounces (142 grams) arugula
- 1 small apple, diced (Honeycrisp or Granny Smith)
- ½ cup (75 grams) roasted, salted shelled pistachios
- ⅓ cup (50 grams) dried cranberries
- 4 ounces (113 grams) goat cheese, crumbled
- ¼ cup (60 milliliters) balsamic vinegar
- 3 tablespoons (45 milliliters) extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, minced (about 1 teaspoon)
- ¾ teaspoon kosher salt, plus additional to taste
- 1/8 teaspoon ground black pepper, plus additional to taste
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