Looking for a fresh summer side? This beet salad is fresh and topped with perfectly roasted walnuts for the best crunch!!
SERVING SIZE: 3
THE RECIPE:
In a skillet over medium heat, toast the walnuts for 2–3 minutes, stirring often until fragrant. Remove from heat and crush slightly.
In a small bowl, whisk together olive oil, balsamic vinegar, honey, lemon juice, and salt to make your dressing.
On a plate, layer the arugula, beets, roasted walnuts, and dill. Drizzle with dressing and toss gently.
Top with crumbled goat cheese or cashew cheese (I used cashew)!
Serve immediately and enjoy the fresh, nutty, and tangy flavors!
Summer Beet Salad with Roasted Walnuts
Looking for a fresh summer side? This beet salad is fresh and topped with perfectly roasted walnuts for the best crunch!!
Ingredients
For The Salad:
- 3 cups arugula packed
- 1 cup walnuts
- 6 oz ready to eat beets sliced or cubed
- dill to taste
- 3-4 oz goat cheese or cashew cheese
For The Dressing:
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- ½ tbsp honey
- juice of ½ lemon
- 1 tsp salt
Instructions
- In a skillet over medium heat, toast the walnuts for 2–3 minutes, stirring often until fragrant. Remove from heat and crush slightly.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, lemon juice, and salt to make your dressing.
- On a plate, layer the arugula, beets, roasted walnuts, and dill. Drizzle with dressing and toss gently.
- Top with crumbled goat cheese or cashew cheese (I used cashew)!
- Serve immediately and enjoy the fresh, nutty, and tangy flavors!
Tried this recipe?Let us know how it was!
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