Beet and Goat Cheese Arugula Salad

Total Time:
42 min
Prep:
20 min
Inactive:
10 min
Cook:
12 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/4 cup balsamic vinegar
  • 3 tablespoons shallots, thinly sliced
  • 1 tablespoon honey
  • 1/3 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 6 medium beets, cooked and quartered
  • 6 cups fresh arugula
  • 1/2 cup walnuts, toasted, coarsely chopped
  • 1/4 cup dried cranberries or dried cherries
  • 1/2 avocado, peeled, pitted, and cubed
  • 3 ounces soft fresh goat cheese, coarsely crumbled
Directions

Line a baking sheet with foil. Preheat the oven to 450 degrees F.

Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.

Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.


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    Very Tasty. I used what I had on hand so I substituted with Sherry Vinegar and Agave
    Amazing Salad. I Just doubled the dressing and added only 1/2 TBS of honey and I added one full avocado instead of half
    This salad has the best flavor combination of almost anything I've ever cooked! It's absolutely delicious, and it will conform non-beet-lovers into beet feigns. I added extra avocado and walnuts, to make it a bit chunkier. Just remember, don't throw away the balsamic vinaigrette after coating the beets-you will use it later on!
    This was amazing! Best beet salad I've ever had.
    Amazing!!!! I could have eaten the whole thing all in one shot! I used feta cheese, did not roast the walnuts, and it was delicious!
    Outstanding!! I used spring mix, tomato, goat cheese with basil, beets and the vinaigrette and it was amazing!! I can not wait to have this for lunch tomorrow!!
    LOVE these beets. I am going to the store so I can purchase more beets.
    I've never grown beets before in my garden and was looking for "roasted" instead of "pickled" recipes -- and I LOVE salad -- so this sounded intriguing!! When I try a recipe, I always want to try it EXACTLY as written.The only thing that I think that I would change is to add some garlic to the vinaigrette. But it was lovely and light. . . . . . . . .
    Piling on....this salad is amazing. I had some Blood Orange Olive Oil that I used in the dressing. Yum. Made it the first time with avocado and the second time without. Worked well either way. I used dried cherries instead of the cranberries, just because that's what I had. The real key to this is fresh beets roasted. The beets are so sweet roasted, they'll make a beet hater into a lover. Makes me wish I could grow beets all year long.
    I have a hard time eating Arugula. So I didn't like this salad but overall I think if you enjoy Arugula and Beets you would love this recipe!
    Absolutely FABULOUS! My husband said this is 'hands down' the best salad he has ever had. I used fig balsamic because that's what I had on hand - not sure it made a difference. I boiled the beets for about 40 minutes, then roasted. We've had it twice in one week. YUM!
    Excellent salad! Everyone loved it, including my 4 year old!! I actually poured some of the dressing onto the cooked beets and let them marinate over night. I also excluded the walnuts and cranberries. Substituted the goat cheese (hate goat cheese! with feta and it turned out EXCELLENT! Will be making this again very soon! Yummy!
    The flavor combination is delicious. I halved the beets first. Then cut each half into 3 pieces and laid into foil.Seppagately whisked together 3tbsp EVOO, tea spoon of thyme, and 2 teaspoons of salt. Generously brushed the beets with the dressing and popped in the oven for 40 minutes @400, turning over the beets half way through. Once the beets were almost ready, I removed from the oven, and placed in a bowl and covered with the balsamic-honey dressing from this recipe, and returned back to roasting another 10 minutes. The juice left from first round roasting went right into the salad. So the arugula ended up being generously coated. Yummy!
    YUM. The kids ate it too. New family hit. Thanks!
    I had this salad recently and it was absolutely delicious. I couldn't wait for my friend to share the recipe. No surprise, it was one of Giada's recipes. Yummy!!!
    Love this! A great recipe for farmers market beets and produce! It's become a favorite in our house. Although, I may not be reading the recipe correctly - should the beets be cooked before roasting for 12 minutes because mine take about 30 minutes to cook? Either way, it's amazing.
    This is an excellent salad. Even my husband, who's a picky salad eater, really liked this one. Just bought some more beets to make it again this weekend. Thanks Giada!
    OMG this was one of the best salads! I had gotten some fresh beets at the Farmer's Market and looking for something great to do with them and I found it!!!
     Thank you so very much!!!!!!!
    Fresh beets and arugula are coming off the garden, couldn't resist making this salad. We really liked it and the goat cheese was great with the balsamic. I did add a few heirloom tomatoes to it.
    Excellent salad. I made it for a bbq went well with the meats.
    So yummy and beautiful, too. It's so colorful and elegant. I wouldn't omit anything, the recipe is great as is and it turns out perfectly.
    Delicious! Everyone in my family - including my 7yo and 4yo - ate it
    I liked the ease of making this recipe. I substituted lavender balsamic vinaigrette and Tuscan EVOO, which seemed to give the salad a kick. Everyone raved about it.
    tastiest salad ever! My guests rave about it every time and it is so satisfying and delicious! I sometimes have to leave out goat cheese for those that can't stomach it, but always keep it on the side for those that can eat it, because it is so delicious with!
    My husband and I made this for Christmas for our families. My mother, a very picky eater, loved it. It was light, tasty and made my mother-in-law mad. This means we, I scored!
    I tasted this salad for the first time yesterday and I thought it was outstanding!!
    Eating it right now. So good! I left out the avodaco because I thought that it had enough fat. I've made it with and without the beets, and it is delicious either way.
    I have made this salad several times. Such a great recipe. Taking to friends tomorrow night!
    This was a great recipe!! I roasted the beets in tin-foil as suggested. I will def make this salad often!
    This is an amazing salad! I used canned beets and spinach rather than arugula and it turned out great. This will definitely become a favorite for pot luck dinners.
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    This recipe is featured in:

    Spring Entertaining Guide