Roasted Beet and Goat Cheese Salad

Why This Is Strictly Keto

Beets are a real root vegetable, not a processed low-carb substitute, and a modest portion keeps the carb count in check. The rest of the plate is whole food through and through — peppery arugula, creamy goat cheese and toasted pecans, dressed in a simple olive oil vinaigrette. Swapping the honey a traditional version might use for a spoonful of keto-friendly granular sweetener keeps the tangy-sweet balance without the sugar.

Ingredients

• 4 medium beets (or 3 large)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 4 ounces baby arugula
• 4 ounces soft goat cheese
• 1/4 cup toasted pecans

Dressing

• 2 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 1/4 teaspoon garlic powder
• 1 teaspoon granular keto sweetener (e.g. Swerve)
• 1/4 cup olive oil

Instructions

1. Roast the beets: Preheat the oven to 400°F. Cut the beets in half, place on a sheet of foil, drizzle with 2 tablespoons olive oil and season with salt and pepper. Wrap tightly and roast 55-65 minutes, until a knife slides in easily. Let cool completely.

2. Peel and cut: Once cool enough to handle, rub the skins off with a paper towel or knife (gloves help avoid stained fingers) and cut the beets into bite-sized pieces.

3. Make the dressing: Whisk the vinegar, Dijon mustard, garlic powder and sweetener together. Slowly drizzle in the 1/4 cup olive oil while whisking until emulsified.

4. Assemble: Toss the arugula with about half the dressing and arrange on a platter. Scatter the roasted beets, goat cheese and pecans over the top, then drizzle with the remaining dressing.

Nutritional Info (per serving, approximate)

Tips

• Wrapping the beets tightly in foil steams them as they roast, which is what makes the skins slip off so easily afterward.
• Wear food-prep gloves when peeling and cutting — beet juice stains skin and cutting boards alike.
• Swap the pecans for walnuts or pistachios if that’s what you have on hand.