Description
A fresh and elegant salad combining the earthy sweetness of roasted baby beets with peppery arugula, savory bresaola slices, creamy goat cheese, and crunchy walnuts, all dressed with a simple drizzle of extra-virgin olive oil and aged balsamic vinegar. This vibrant salad is perfect as a light lunch or a stylish starter.
Ingredients
Scale
Vegetables and Greens
- 250 grams Baby Beet
- 3 handfuls Arugula
- 1/4 cup Microgreens
Proteins and Dairy
- 8 slices Bresaola
- 1/3 cup Goat Cheese
Nuts and Dressings
- 1/3 cup Walnut
- 1 splash Extra-Virgin Olive Oil
- 1 splash Aged Balsamic Vinegar
Seasonings
- Sea Salt to taste
- Ground Black Pepper to taste
Instructions
- Preheat and Prepare Beets: Preheat your oven to 400°F (200°C). Wash and trim the baby beets thoroughly, then place them on a piece of aluminum foil.
- Roast Beets in Foil: Gather the sides of the foil to form a sealed parcel to keep the beets moist during roasting. Place the parcel in the oven and roast for 1 hour until the beets are tender when pierced with a fork.
- Cool and Peel Beets: Remove the roasted beets from the oven and allow them to cool enough to handle. Carefully peel the skins off with your fingers and cut the beets into quarters for serving.
- Arrange Arugula: Spread the arugula evenly on a large serving plate as the salad base.
- Add Roasted Beets: Distribute the quartered roasted baby beets over the arugula, ensuring even coverage.
- Layer with Bresaola: Place the 8 slices of bresaola on top of the beet and arugula layer, adding a savory element to the salad.
- Add Goat Cheese: Dot pieces of goat cheese across the salad to introduce a creamy, tangy flavor contrast.
- Sprinkle Walnuts: Scatter the walnuts over the salad to add a crunchy texture and nutty richness.
- Dress and Season: Drizzle the salad with extra-virgin olive oil and aged balsamic vinegar. Season with sea salt and freshly ground black pepper to taste.
- Finish with Microgreens: Sprinkle the microgreens on top for a fresh, colorful garnish and serve immediately.
Notes
- Roasting the beets in foil helps retain moisture, resulting in tender, flavorful beets.
- Be sure to let the beets cool before peeling to avoid burning your fingers.
- The balsamic vinegar can be substituted with a balsamic glaze for a sweeter finish.
- Walnuts can be toasted lightly to enhance their flavor if desired.
- This salad can be prepared a few hours in advance, but dress just before serving to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Salad
- Method: Roasting
- Cuisine: Italian
Keywords: roasted beet salad, bresaola salad, arugula salad, goat cheese salad, walnut salad, Italian salad, healthy salad
