Beet Salad with Goat Cheese and Balsamic Vinaigrette
This beet salad recipe tastes fancy but is SO EASY to make. A show-stopping and flavorful salad that is impressive for holidays, entertaining, or a simple dinner at home.
Ingredients
6 servings
Instructions
- Preheat the oven to 400°F. Line the bottom of a medium-rimmed baking sheet with foil. Wrap each beet tightly in a sheet of foil and arrange a lined baking sheet. Bake in preheated oven for 1 hour or until the largest beet is easily pierced. Unwrap beets and cool to room temperature then peel the skins and slice into halves and then wedges.
- Toast 1/2 cup pecans on a dry skillet, tossing frequently until golden and fragrant. Remove from heat and let cool.
- Transfer the arugula to a large mixing bowl then add the remaining salad ingredients: sliced beets, cheese, toasted pecans, and dried cranberries.
- In a small mason jar, combine all dressing ingredients and shake well to combine. Drizzle over salad to taste. If not serving salad right away, shake the dressing again just before drizzling over the salad.
Nutrition per serving
Protein5g
Carbs20g
Fat24g
308kcal
5gProtein
20gCarbs
24gFat
💰 Cost Estimate
Total Ingredients
$2369.00
$2369.00
Per Serving
$395.00/serving
$395.00/serving
🏠 Savings
~$4738.00 vs buying!
~$4738.00 vs buying!
📋 Price Breakdown (82% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| 6 medium | - | |
| 6 cups baby arugula | 5 oz | $806.00 |
| goat cheese or feta cheese | 4 oz | $526.00 |
| pecans | 0.5 cup | - |
| dried cranberries | 0.5 cup | $705.00 |
| extra virgin olive oil | 0.5 cup | $272.00 |
| balsamic vinegar | 3 tbsp | $43.00 |
| dijon mustard | 1 tbsp | $13.00 |
| arlic clove | 1 g | $1.00 |
| salt | 0.25 tsp | - |
| black pepper | 0.125 tsp | $3.00 |
*Estimated market prices, may vary by region
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