Discover the vibrant flavors and stunning colors of our Roasted Beet, Arugula, and Roquefort Salad—a dish that’s not just a feast for the eyes but also a delightful treat for your taste buds! This French-inspired salad combines the earthiness of roasted beets, the peppery bite of fresh arugula, and the creamy tang of Roquefort cheese, creating a perfect balance of textures and tastes. Whether you're looking for a sophisticated starter or a light main course, this salad is sure to impress your guests and elevate any meal. Ready to dive into a culinary experience that’s as easy to make as it is delicious? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 medium beets, roasted and sliced
- 2 cups arugula
- 100g Roquefort cheese, crumbled
- 1/4 cup pecans, toasted
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for roasting the beets, allowing them to become tender and flavorful.
- Wash the beets thoroughly under running water to remove any dirt. Trim off the tops and roots, then wrap each beet individually in aluminum foil. This will help steam them as they roast, keeping them moist.
- Place the wrapped beets on a baking sheet and roast in the preheated oven for about 30 minutes, or until a fork easily pierces through the largest beet. The cooking time may vary depending on the size of the beets.
- Once roasted, remove the beets from the oven and let them cool for a few minutes. Carefully unwrap the foil and peel the skins off the beets using your hands or a paper towel. The skins should come off easily.
- Slice the peeled beets into thin rounds or wedges, as per your preference. Set aside while you prepare the salad.
- In a large salad bowl, combine the arugula and the sliced roasted beets. Gently toss them together to mix.
- Sprinkle the crumbled Roquefort cheese over the salad mixture, followed by the toasted pecans for added crunch and flavor.
- In a small bowl, whisk together the olive oil and balsamic vinegar until well combined. Season the dressing with salt and pepper to taste.
- Drizzle the dressing over the salad just before serving. Toss the salad gently to ensure everything is evenly coated with the dressing.
- Serve the salad immediately on individual plates or in a large serving bowl. Enjoy your Roasted Beet, Arugula, and Roquefort Salad as a refreshing appetizer or a light main dish!
Tips
- Choose the Right Beets: When selecting beets, look for firm, unblemished ones. Smaller beets tend to be sweeter and more tender, making them ideal for roasting.
- Roasting Technique: For an even roast, try to choose beets that are similar in size. This ensures they cook at the same rate, resulting in perfectly tender pieces.
- Peeling Made Easy: After roasting, let the beets cool slightly before peeling. The skins should slip off easily, but using gloves can help avoid staining your hands.
- Add Extra Flavor: Consider adding a touch of honey or Dijon mustard to your dressing for an extra layer of flavor that complements the sweetness of the beets and the saltiness of the cheese.
- Make Ahead: You can roast the beets a day in advance and store them in the refrigerator. Just assemble the salad right before serving for the freshest taste.
- Serving Suggestions: Pair this salad with a glass of crisp white wine or a light red for a delightful dining experience. It also makes a great side dish for grilled meats!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 8g
Fat: 20g
Saturated Fat: 6g
Cholesterol: 20mg
