Beetroot Salad Recipe
This is a great winter salad that showcases beetroot in a rich combination of flavorful elements. The beets can be cooked in a campfire before being added.
Preparation 10 minutes
Cook 30 minutes
Ready in 40 minutes
Servings 4 Servings
Ingredients
- 3 beetroot (beets)
- 2 tablespoons olive oil
- 4 tablespoons red wine vinegar
- salt to taste
- 4 servings baby arugula
- 1/4 cup chopped walnuts
- 1/4 cup crumbled goat cheese
Directions
- Prepare the beetroot as desired, this can be roasted, baked, or wrapped in foil and cooked in the coals.
- Combine the olive oil, red wine vinegar, and salt. Whisk to combine.
- Dice or slice to your preference the beetroot, then add to the dressing.
- In the serving dish, create a bed of lettuce. Top with the beetroot and dressing. Sprinkle with walnuts and goat's cheese. Serve immediately.
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