Ingredients
Scale
- 3/4 cup Arugula Salad Dressing
- 6 large beets (red or mixture of red and yellow)
- 9 to 10 cups Boston, Bibb or Butter lettuce, torn into bite-size pieces
- 3/4 cup crumbled goat cheese
- 1/3 cup sliced red onion, or more to taste
Instructions
- Preheat the oven to 375 degrees.
- Wash the beets and trim off the ends. In a large piece of foil, place 2 beets side by side and fold foil edges together tightly to make a packet; repeat with remaining beets and foil.
- Place wrapped beets in the preheated oven directly in the oven the middle rack with the seam side up (this keeps any beet juice from dripping into your oven). Bake for 45 minutes to 1 hour, or until soft in the center. To test, remove one beet from the oven, and carefully open the foil just enough to pierce the beet with a fork.
- Remove beets from the oven and set aside cool. When the beets are cool enough to handle, peel and cut each beet into 8 wedges.
- Divide lettuce among 6 salad plates. Arrange sliced beets decoratively on top of lettuce; sprinkle with goat cheese and red onion. Drizzle with some of the dressing, passing the rest on the side.
Notes
Variation: Place lettuce on a large serving platter. Arrange sliced beets decoratively on top of lettuce; sprinkle with goat cheese and red onion. Pass dressing on the side.
Make ahead: The dressing can be prepared and the beets roasted up to 3 days ahead, covered and stored in the refrigerator.
- Category: Side salads, healthy, gluten free, easy
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 portion salad with 2 tablespoons dressing
- Calories: 279
- Sugar: 12.4 g
- Sodium: 506.4 mg
- Fat: 19.7 g
- Saturated Fat: 6 g
- Carbohydrates: 17.9 g
- Fiber: 4.9 g
- Protein: 9.2 g
- Cholesterol: 25.3 mg