The Best Beet Salad
Ingredients:
For the Salad:
4 medium beets (red or golden)
1/4 cup crumbled goat cheese or feta cheese
1/4 cup toasted walnuts or pecans
1/4 cup thinly sliced red onion
2 cups arugula or mixed greens
1/4 cup fresh parsley, chopped (optional)
For the Dressing:
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar (or red wine vinegar)
1 tablespoon Dijon mustard
1 teaspoon honey or maple syrup
Salt and freshly ground black pepper to taste
Instructions:
1. Prepare the Beets:
Roasting Beets:
Preheat your oven to 400°F (200°C).
Trim the beets and wrap them individually in foil. Place them on a baking sheet.
Roast for 45-60 minutes, or until a fork or knife easily pierces through the beets.
Allow the beets to cool slightly, then peel the skin off (it should come off easily) and cut them into bite-sized cubes.
Boiling Beets:
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