Roasted Beet & Arugula Salad

arugula leaf
I love the combination of the fennel with the arugula in this Roasted Beet & Arugula Salad.  Salad ingredients includes goat cheese, arugula, fennel, horseradish, potatoes and balsamic vinegar. This would make an excellent main course salad with about 360 calories per serving.
  • Prep20 min |
  • Total1hr 40min |
  • Serves 6



Preheat oven to 400°F. If beets are small, wrap several together in foil. If large, wrap each one separately. Place on baking sheet; bake 1 hour or until packet feels soft when pressed. (Timing may vary depending upon size and age of beets).

When cool enough to handle, slip skins off beets (if you don't want to stain your hands, hold beets with paper towel). Cut beets into 1/2" wedges.

Meanwhile, in large pot of boiling water, cook potatoes for 20 minutes or until tender. When cool enough to handle, cut into 1/2" chunks.

In large bowl, whisk together vinegar, oil, horseradish, and salt. Add fennel, scallions, arugula, beets, and potatoes; toss to combine. Serve salads with goat cheese scattered on top.   Note: Here are some substitutes for arugula if it's not available or you don't care for it.

Nutritional Information:

Per serving: 359 calories, 13g total fat, 6.8g saturated fat, 4.6g monounsaturated fat, 0.8g polyunsaturated fat, 8.3g dietary fiber, 15g protein, 50g carbohydrate, 20mg cholesterol, 819mg sodium
Good source of: fiber, vitamin B6, vitamin C, folate, magnesium, potassium

Original Recipe by Whole Foods market.

Recipes From - The Gourmet Food And Cooking Resource