This Arugula Beet Salad is made with golden beets, juicy orange, goat cheese and pomegranate, then it's tossed in a white balsamic orange vinaigrette. Healthy never tasted so good!
Place the greens, beets, oranges, pomegranate, goat cheese, walnuts, onion, and pumpkin seeds in a large bowl.
2.5 ounces mixed greens, 1 medium roasted golden beet, 1 cup orange segments, 1/3 cup pomegranate arils, 1/3 cup crumbled goat cheese, 1/3 cup walnut pieces, 1/4 cup thinly sliced red onion, 1/4 cup toasted
Place the orange juice, vinegar, honey, dijon, and lemon juice in a small bowl and whisk till combined. Whisk in the extra virgin olive oil, and salt and pepper, to taste.
2 tablespoons fresh orange juice, 1 1/2 tablespoons white balsamic vinegar, 1 tablespoon honey, 1 1/2 teaspoons dijon mustard, 1 teaspoon fresh lemon juice, 1/4 cup extra virgin olive oil, salt and pepper
Toss the salad gently with enough dressing to coat, and serve immediately. Enjoy!
Notes
*To roast the beets, preheat the oven to 375 degrees F. Remove the tops from the beets and wrap in foil. Roast for 45 minutes to 1 hour, or until the beets are tender. Let cool for 15 minutes, then remove from the foil and rub with a towel to remove the peels. Cool and chop, or store in an airtight container for up to 1 week until ready to use.
*Toast walnuts in a single layer on a rimmed baking sheet in a 350 degree F oven for 8-10 minutes or until fragrant.