Tender beets can stand up to strong flavors like curry in this colorful fall salad. For a shortcut, opt for pre-steamed beets for a stunning salad in no time!
Curry Beet Salad
Total Time: 4 hrs 20 min
2 pounds red beets
2 ounces baby arugula
½ cup walnuts, toasted
½ cup crumbled feta or 2 ounces herbed goat cheese, crumbled
1/3 cup avocado oil
3 tablespoons rice vinegar
1 tablespoon honey
½ tablespoon curry powder
¼ teaspoon sea salt
- Preheat oven to 350°F. Place whole beets in a deep baking dish and cover with water. Cover and bake for 2–4 hours or until beets are knife tender, depending on the size of the beets.
- When beets are tender, drain and submerge in cold water. Remove skins and set aside to cool completely.
- To prepare salad, chop beets and place in a
mixing bowl. Add arugula, walnuts, and feta or goat cheese. Whisk together avocado oil, rice vinegar, honey, curry powder, and salt. Pour over salad and toss. Adjust seasoning to taste and serve.
Opt for a seasonal goat cheese with cranberry flavor for an ideal pairing in this recipe.