Lunch · 40 min · mediterranean

Roasted Beet & Goat Cheese Salad

Beets does the heavy lifting here, with goat cheese rounding it out. A Mediterranean lunch that takes 40 minutes, start to finish. Each serving lands at 627 calories with 21g of protein, so it eats like a much heavier meal. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 3 Beets
• 1/4 cup Goat cheese
• 1/4 cup Walnuts
• 2 cups Arugula
• 2 tbsp Balsamic vinegar
• 1 tbsp Olive oil

Steps

1. Heat the oven to 400°F and wrap each beet loosely in foil.
2. Roast directly on the oven rack for 35–45 minutes, until a paring knife slides in with no resistance.
3. Let the beets cool until you can handle them, then rub off the skins with paper towels — they should slip right off.
4. Cut the beets into wedges and season with a pinch of salt.
5. Toast the walnuts in a dry skillet over medium heat for 3–4 minutes, shaking often, until fragrant and lightly browned.
6. Whisk the balsamic vinegar with the olive oil and a pinch of salt.
7. Toss the arugula with half the dressing and pile it on a platter.
8. Arrange the beet wedges on top, scatter with goat cheese and walnuts, and drizzle with the remaining dressing.

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