Blanche de Bruges Vinaigrette with Roasted Beets

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A tangy, refreshing salad dressing made with Blanche de Bruges beer, featuring roasted golden beets and arugula for a bright, earthy side dish. This Belgian-inspired salad recipe, ready in about 40 minutes, pairs Blanche de Bruges beer, extra-virgin olive oil, Dijon mustard into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Belgian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Toss 2 peeled and cubed golden beets with 1 tsp olive oil, then spread on a baking sheet. Roast for 25 minutes until tender when pierced with a fork.
  2. Step 2: Whisk 1/4 cup Blanche de Bruges beer, 3 tbsp olive oil, 1 tsp Dijon mustard, and 1 minced shallot in a small bowl until emulsified and smooth.
  3. Step 3: In a large bowl, combine 4 cups arugula, roasted beets, and 1/4 cup toasted walnuts. Drizzle with 1/2 the vinaigrette and toss gently until evenly coated.
  4. Step 4: Serve immediately, adding remaining vinaigrette to taste if desired, ensuring the beets are coated but not soggy.

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