Hearty and satisfying!

Flavorful Roasted Beet Salad

Recipe Snapshot

Servings

4

Total Time

1 h 20 min

Course

salad

Ingredients

Heat oven. Wrap whole, unpeeled beets in aluminum foil (1 large or a few small beets per package). Place on a baking sheet and roast until tender. Let cool, then remove the skins by rubbing them off with a paper towel.

Roast the beets

1

Place cubed butternut squash on a baking sheet lined with parchment paper, drizzle with extra virgin olive oil, ground cinnamon, garlic powder, Kosher salt, and freshly ground black pepper. Toss to evenly coat, then roast.

Roast the butternut squash

2

Bring a large pot of water to a boil, then season with Kosher salt. Add string beans (or haricots verts) and cook. Remove immediately and place in an ice bath.

Cook the string beans

3

Layer arugula, string beans, and beets on a large platter or in a large mixing bowl. Top with crumbled goat cheese and pomegranate arils. Drizzle with balsamic vinegar, toss well, then divide between plates. We recommend serving with a pinch of flaky sea salt.

Assemble and serve

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Meet Author

Ari

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