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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4.9 138
I made this over Christmas and it was seriously one of the best salads I've ever had. The beets needed roasted much longer than the 12 minutes provided in the instructions. item not reviewed by moderator and published
Really nice!! I used a lot more avocados (can't go wrong with that :)). I also roasted the shallots with the beets in the oven as I don't particularly like the taste of raw onions. The salad turned out perfect!! item not reviewed by moderator and published
Very Tasty. I used what I had on hand so I substituted with Sherry Vinegar and Agave item not reviewed by moderator and published
Amazing Salad. I Just doubled the dressing and added only 1/2 TBS of honey and I added one full avocado instead of half item not reviewed by moderator and published
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! item not reviewed by moderator and published
This was amazing! Best beet salad I've ever had. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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!! item not reviewed by moderator and published
LOVE these beets. I am going to the store so I can purchase more beets. item not reviewed by moderator and published
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. . . . . . . . . item not reviewed by moderator and published

This recipe is featured in:

Spring Entertaining Guide