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A close up of sliced beets, arugula, crumbled goat cheese, and chopped walnuts.

Beetroot Salad Recipe

Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the backgroundSaffron Hodgson
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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
CourseSide Dish
InfluenceGlobal
DifficultyBeginner
MethodBake
Similar RecipesSalad

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.