Beetroot salad with goat cheese and arugula
4 servings
45 minutes
Beetroot salad with goat cheese and arugula is a refined dish of Italian cuisine that combines the tender sweetness of roasted beets, the tanginess of goat cheese, and the freshness of arugula. This salad is a harmony of flavors and textures enriched by the light acidity of balsamic vinegar and the aroma of olive oil. Italians appreciate it for its simplicity and naturalness, often serving it as an appetizer or light dish with a glass of white wine. Roasted beets become soft and rich, arugula adds a slight bitterness, while goat cheese provides a creamy texture. This salad not only delights the palate but also offers health benefits due to the vitamins and antioxidants in beets, healthy fats from olive oil, and protein from goat cheese.
1
Peel the onion and slice it into thin half-rings.
- Sweet onion: 1 piece
2
Peel the beetroot, slice it, dip in olive oil, place on a baking sheet, cover with foil, and bake in an oven preheated to 200 degrees.
- Beetroot: 3 pieces
- Olive oil: 50 ml
3
Mix beetroot and onion. Add arugula leaves and goat cheese. Dress the salad. For the dressing, whisk olive oil with balsamic vinegar. Add salt and pepper.
- Beetroot: 3 pieces
- Sweet onion: 1 piece
- Rocket (arugula): 100 g
- Goat cheese: 100 g
- Olive oil: 50 ml
- Balsamic vinegar: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
