Beet salad | Simple| Noki's Kitchen | EP #24

Preheat the oven to 400°F.

Wrap beets in aluminum foil and roast until tender, about 45-60 minutes.

Remove beets from the oven and let cool before peeling.

Slice the peeled beets into wedges.

In a large bowl, combine arugula and sliced beets.

Crumble goat cheese over the salad.

Toast walnuts in a dry skillet over medium heat until fragrant, about 5 minutes.

Sprinkle toasted walnuts on top of the salad.

In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and black pepper.

Drizzle the dressing over the salad and toss gently.

Garnish with fresh herbs before serving.

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