I love a colorful salad that’s full of texture and flavor.
Cue this roasted carrot and beet salad with arugula, goat cheese, walnuts and radishes.
My goodness is this a beautiful salad.
And because looks aren’t everything, it’s pretty darn delicious too ;).
Rainbow carrots and beets are roasted with olive oil, salt and pepper until tender, then topped on a bed of crisp arugula, goat cheese crumbles, thin sliced radishes and toasted walnuts.
This beet carrot arugula salad gets drizzled with a mouthwatering lemon maple Dijon dressing.
It’s the perfect show stopping Easter side dish that’s quick and easy to make!