Beet Salad with Walnuts and Goat Cheese

Total Time:
1 hr 8 min
Prep:
20 min
Inactive:
20 min
Cook:
28 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 bunches medium beets, (about 1 1/2 pounds) tops trimmed
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons red wine vinegar
  • 1/3 cup extra-virgin olive oil
  • 1/2 cup walnuts
  • 1 bunch arugula, trimmed and torn
  • 1/2 medium head escarole, torn
  • 4 ounces goat cheese, (preferably aged goat cheese) crumbled
Directions

Put the beets in a saucepan with water to cover and season generously with salt. Bring to a boil over high heat and cook until fork tender, about 20 minutes. When the beets are cool enough to handle, peel them--the skins should slide right off with a bit of pressure from your fingers. If they don't, use a paring knife to scrape off any bits that stick. Cut each beet into bite-sized wedges.

Whisk the vinegar with salt and pepper, to taste, in a large bowl. Whisk in the olive oil in a slow steady stream to make a dressing. Toss the cut beets in the dressing; set aside to marinate for at least 15 minutes or up to 2 hours.

Preheat the oven to 350 degrees F. Spread the nuts on a baking sheet and oven-toast, stirring once, until golden brown, about 8 minutes. Cool.

Toss the arugula and escarole with the beets and divide among 4 plates. Scatter the walnuts and goat cheese on top. Serve.

Copyright 2005 Television Food Network, G.P. All rights reserved.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Beet Salad with Watercress Drizzle

    Recipe courtesy of Ellie Krieger