Arugula & Roasted Baby Beet Salad with Walnuts & Fried Sage

One of my favorite salads can be made all year around,  but it's particularly suited to fall and winter ~ I love the colors and deep flavors of this one. And if you've been following along with my blog for any length of time you know I love simple, delicious food preps which I can keep in my head (no actual "recipe" required!)
This is one of those:
Oven roasted (or steamed) beets ~ regular size beets (peeled and sliced after cooking) will do,  but this time I used baby beets.
Washed and drained arugula (you can use baby spinach, or romaine, butter lettuce, etc. if you like)
Crumbled Blue cheese, (can substitute your favorite cheese, or omit entirely)
Toasted nuts of your choice.  I used walnuts this time, but I've made it with hazelnuts,  or pecans before. Use the nuts you like, but do toast them lightly on a shallow rimmed sheet pan in the oven for a couple of minutes, then cool. Toasting really brings out the flavor.
Optional: shallow fry a few fresh sage leaves for a minute or two until crispy, set on paper towel to cool. Crumbled, crisp bacon works well with this one too.



Drizzle with your favorite vinaigrette ~ I particularly like this White Balsamic Vinaigrette . The dressing has just a touch of sweetness which pairs  very well with the components of this salad.
I alway finish the salads with a quick shower of  freshly ground black pepper.
If you give this one a try, I hope you like it as well as I do.
Have a wonderful week everyone!
Be blessed. ~m. xo