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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4.9 140
Love the combination of ingredients. item not reviewed by moderator and published
Loved the vinaigrette. Great mix of elements/textures.<br /> item not reviewed by moderator and published
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
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
YUM. The kids ate it too. New family hit. Thanks! item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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!!!!!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Excellent salad. I made it for a bbq went well with the meats. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Delicious! Everyone in my family - including my 7yo and 4yo - ate it item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
I tasted this salad for the first time yesterday and I thought it was outstanding!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
I have made this salad several times. Such a great recipe. Taking to friends tomorrow night! item not reviewed by moderator and published
This was a great recipe!! I roasted the beets in tin-foil as suggested. I will def make this salad often! item not reviewed by moderator and published
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. item not reviewed by moderator and published
I didn't use the avocado or the nuts.. But the vinaigrette in this recipe is divine! It worked so well when I roasted the beets in the oven - put them in tin-foil with the vinaigrette dripped over it and baked them for an hour. Then I just used the rest for the dressing. Worked out perfectly! item not reviewed by moderator and published
This is a great salad - very healthy. It would be nice for a dinner party as well. I cut the beets and avocado in similar sizes to make it look more attractive. I also sprinkled the goat cheese and walnuts on top to make it look more attractive. I tried a mix of golden and red beets but next time I will only use the red beets - the stronger flavor stands up better in the salad and looks nicer too. item not reviewed by moderator and published
This is a delicious, upscale and attractive salad. The roasted beets are excellent, and the flavor combinations are amazing. I found that the salad was more attractively presented when I tossed the arugula and dressing separately, rather than with the dried cranberries and toasted walnuts. Then I added the beets, cranberries, walnuts and goat cheese to the top of the arugula, so the elements were all clearly visible on the plate. item not reviewed by moderator and published
Very good salad. I served it at a dinner party and everyone loved it! For the dressing though i cut the shallots into cubes and put it in the garlic crusher and it tastes better than thinly sliced. the juice from the shallots gives the dressing more flavor. item not reviewed by moderator and published
yum! item not reviewed by moderator and published
A yummy salad! I roasted the beets plain (I hadn't read the directions 1st, only made sure I had all of the ingredients) and tossed everything together except for the avocado...we like avocado but I wasn't sure how it'd taste in this preparation...we didn't miss it, though, and there are plenty of other ingredients and textures to make a nice, balanced salad. I tasted a leaf of arugula and found it to be quite strong so I chopped it up into fine strips. That seemed to help it incorporate with the rest so we weren't eating big pieces of it. Also, the other change I made was that I used green leaf lettuce instead of mesclun. I will definitely eat this again and serve it to guests as well!! Thanks, Giada : ) item not reviewed by moderator and published
I roasted the beets instead of boiling them as one other reviewer suggested. Then I also carmelized them and they turned out awesome. I used 3 different colored beets. The roasting method seems to remove the "earthy" taste that some people dislike about the purple beets. The combination of all these ingredients along with the dressing was perfection! item not reviewed by moderator and published
As beautiful as it is delicious! You can get the beets pre-cooked which cuts down on the prep time. item not reviewed by moderator and published
Concerned as I put it together that the arugula would be to pungent. But once we mixed and chilled the dressing and added the ingredients, it was wonderful! Great recipe. We threw in a raw chopped yellow squash too for andded crunch item not reviewed by moderator and published
Loved the taste combinations in this recipe! It was so easy and I was able to put it all together in just a few minutes. I already had some fresh roasted beets in my frig so I did not roast them in the marinade as directed. Not to worry, it was all good. I will definitely make this one again. item not reviewed by moderator and published
This dish is truly amazing and a keeper!! I dont even normally like beets that much. My guests were so pleased and honestly delighted. So delicious and each component really adds to the overall taste, dont skip out on any of it. I recommend roasting the beets the night before (1hr wrapped in foil until tender at 410). To sweeten it I caramelized the pecans with sugar sprinkled on pan on low heat, add pecans. To add a different color I used half golden beets and half red. item not reviewed by moderator and published
I made it with diced pancetta thrown in to make more of a meal out of it. I'm pretty sure Giada would be okay with that. item not reviewed by moderator and published
absolutely fabulous! Can be a dinner on its own. Or add beans for protein. I added black beans. Fantastic! item not reviewed by moderator and published
I made this for the girls and it was a huge hit! item not reviewed by moderator and published
I made this last night with Bobby Flay's grilled Chicken Cordon Bleu! This salad was the PERFECT selection to "go with" - the flavors of the glazed beets, arugula, goat cheese and nuts melded so nicely together and really complimented the grilled chicken filet, topped with Melted Brie, prosciutto and arugula w/lemon! - Great recipies - I love the Food Network - Thank you! item not reviewed by moderator and published
This was delicious. I've never made beets before so had to do some research but boiled them in salted water for an hour until they were tender. I will definitely make this again. item not reviewed by moderator and published
Just made this for the first time and it's excellent! Definitely adding it to my list of 'regular' dishes. I often have crumbled feta cheese on hand, so I'll substitute that sometimes, and I'll probably use canned beets to save time... but anytime someone gives me beets fresh from their garden, I'll be using them for this recipe. Yum!!! item not reviewed by moderator and published
I really loved this salad, even though I didn't have any cranberries. Roasting the beets with the dressing gave it a lot of flavor. I would definitely make this again. item not reviewed by moderator and published
I followed Giada's Recipe.. It's Extremely flavorful! The roasted sweet beet vinagrette is great on top of any salad! If you're short on time... buy canned beets to eliminate the boiling-beet process. I make this salad for guests and it's a pleaser! Delicious!! item not reviewed by moderator and published
I make this kind of salad for years after falling in love with it at an Italian restaurant. Really simple salad, using seasoned rice vinegar instead of balsamic, blended with fresh oregano herbs. YUM! Pine nuts instead of walnuts (yuck. Adding avocado is a great idea... By the way, I roast my beets, I never boil them! Tasteless! Roasting beets adds flavor!!! item not reviewed by moderator and published
This salad was a match made in heaven!! My husband is very meat and potoatoes and absolutely loved this salad. I think he rolled his eyes on every bite. It paired perfect with steak that had been marinaded in rosemary and parsley. PERFECTION!! Yea Giada!! item not reviewed by moderator and published
Delicious salad - kind of a pain to make b/c the beets take awhile to boil and you have to worry about the color staining everything. 5 stars for taste, but I knocked it down a star b/c it's a bit more arduous to make than the usual veggie side item not reviewed by moderator and published
I used yellow beets that i had roasted in a 400 oven with a tad of olive oil and wrapped in foil (found on a Bobby Flay recipe). When I re-roasted the cut beets I also added some carrot sticks. I didn't use the walnuts and dried fruit but would definitely add the walnuts for the texture difference. I also used a bit more arugula. Wonderful the way the flavors all go together. item not reviewed by moderator and published
I'm on a quest to find awesome salads and this one from Giada was simply delightful. My husband thoroughly enjoyed it and needless to say we will have many repeat performances. item not reviewed by moderator and published
of my favorites list! item not reviewed by moderator and published
Terrific salad!! Thanks Giada. I make this salad over and over again. item not reviewed by moderator and published
We roasted the beets in olive oil and water in a 450 oven for about 45 minutes, and they came out perfectly. This is a beautiful and elegant salad that would be guest-worthy! item not reviewed by moderator and published
I'd boiled some golden beets last night and was just going to toss them with some goat cheese and spinach to make a salad. But the beets looked kind of sad an anemic, with not a lot of taste. I didn't know what to do - but then I found this recipe -- and the Beets looks great --- it's a great idea to caramelize them. BUT -- they taste so good - I don't know if there's going to be many left for the salad. I substituted Spinach for the Arugula. item not reviewed by moderator and published
First, I am not a fan of beets or arugula. Also, I was a little wary of the unique mix of ingredients for the salad. But now I am a believer in this salad! And I absolutely loved the beets!! item not reviewed by moderator and published
Perfect combination of ingredients... and I would have never thought to roast beets like this and add it to a salad. The arugula can sometimes be overwhelmingly peppery, but the rest of the mix-ins made such a nice complement that it was just perfect. Nice job, Giada! item not reviewed by moderator and published
My friend made this salad for me last night and it was fantastic!!! I didn't think I liked beets, but this salad is amazing. She did leave out the avocado, which I get because I can't see them fitting into this salad, and she used candied pecans in place of the walnuts. It was so great, I asked her to make it for me again tomorrow night!! item not reviewed by moderator and published
I made this salad with a burgundy beef stew with dumplings. and excellent accompaniment. item not reviewed by moderator and published
I made this and it was delicious. I did find that the avacado got lost in the salad. ..and I love avacado!!! So, the next time I made it (yes, I liked the flavours so much that it is a keeper recipe!) so, I substituted the avacado for pancetta bacon. WOW... Thanks Giada item not reviewed by moderator and published
this salad is the bees knees! it is more than kinda awesome. my boo especially liked the cherries! item not reviewed by moderator and published
Just had this salad last night with a steak and asparagus. Could have done without the steak and asparagus!! The spicy arugala is the perfect green for this dish. All flavors came together so well in a sophiticated salad. In the future, i will have just the salad as the main course! I could have eaten the whole recipe myself!! item not reviewed by moderator and published
The combination of the beets, crunchy nuts, cheese, greens and avocado is very appetizing. I'll try it with a crunchier green next time since I believe it gets soggy. Maybe romaine lettuce.... item not reviewed by moderator and published
This is by far one of our favorite salads to make. However, our oldest sun has a severe nut allergy so we leave out the walnuts and substitute garbanzo beans (chickpeas). It's an excellent substitution and keeps it healthy! item not reviewed by moderator and published
What a flavorful and simple recipe.I toasted the nuts while the beets were roasting. I did substitute the arugula for red leaf lettuce and it was fine. I also added quinoia. By adding the quinoia I had enough protein for this salad to be a complete meal not a side dish. The only problem I had was I wanted to keep eating it until I burst. I will make this for guests and it will be a fav of mine-especially when my beets are ready from my garden. Enjoy!!!! item not reviewed by moderator and published
I didn't believe that a salad can get reviews that good until I tried it...It really is absolutely out of this world! Somehow all of the ingredients come together so perfectly! My only slight deviation was that I used mixed greens instead of arugula but I wouldn't change anything else unless you absolutely had to because this really is a perfect combination! Delicious, healthy, and very great presentation, this is a winner by all accounts! item not reviewed by moderator and published
Dear God! This is the BEST salad in the WORLD!!!!!!!!!!!!!!!!!!!!!!!!! item not reviewed by moderator and published
Could live without the avocado...love walnuts, but, not in this salad...Beet goat cheese dried fruit...very good..... item not reviewed by moderator and published
This was wonderful...the different textures, colors, flavors! The presentation is beautiful and it tasted amazing!! item not reviewed by moderator and published
My husband and I made this salad for the first time and we absolutely loved it!! The beets are so amazing with the goat cheese. Can't wait to make it for guests... it is beautiful! item not reviewed by moderator and published
The beets, avocado and arugula mix very well together. The only down side are the beets, I should have worn gloves to peel the skin off of them. I also used about 1/4 less of the dressing than recommended. item not reviewed by moderator and published
I made this salad for 10 health-conscious bicycle riders the night before they had a big tour. They all loved it - I don't think there was a bit of salad left on anyone's plate. The recipe was given to a few of them, and I will be making this a regular in my home! item not reviewed by moderator and published
My son made this salad for me for Mother's Day and it was fantastic! I just made it again for myself and it was just as good! Make the dressing according to the recipe - don't cheat and use a bottled brand, and be sure to toss those beets before roasting. The blend of goat cheese, peppery greens, sweet cranberries and earthy walnuts are to die for! Enjoy! item not reviewed by moderator and published
ok item not reviewed by moderator and published
This is one of the very best salads I have ever eaten or made. It is a dazzler for company and we also enjoy it just for family meals. All the flavors are so surprising, and so sophisticated. I just can't give it enough praise. item not reviewed by moderator and published
This was really a great recipe. Does anyone have any suggestions as to what to serve with it for a dinner party? item not reviewed by moderator and published
I made this salad to go with a pasta dish... my husband and I ate all the salad and barely touched the pasta. This salad is great! The only thing I did differently is with the beets. I boiled my beets and peeled them, but I didn't roast them in the oven. I'm sure it would be just as delicious, but the dressing did the job with the boiled beets just as well. I will make this dish many more times, I'm sure! item not reviewed by moderator and published
I always order this kind of salad if I can find it at a restaurant but now I can make it myself!! I don't like my dressings as oily so I only added 1/4 cup instead of a full 1/3 and it was perfect. I also cooked sliced pears along side of the beats. It sounds weird but I had had it at a restaurant and it ads a great sweetness to it. I just had this for lunch and think I'll have it for dinner tonight too. Thanks Giada!! item not reviewed by moderator and published
Easily the best salad I've ever made, and its' so simple! I didn't even use the avocado, because I didn't have a ripe one on hand, but it was still delicious. I used goat cheese with chives and other herbs, which I think enhanced the flavor of the salad even more. The beets are perfection. Three of us ate the salad, and had quite a few leftover beets. I'd recommend having extra cheese, walnuts, and cranberries around to make more salad on another night! item not reviewed by moderator and published
My husband and I are always ordering beet and goat cheese salads when we're out to dinner. This is the first time I've been able to re-create the same salad, if not better, at home! I substituted spring mix for argula and left out avocado, but otherwise, I followed the instructions to a tee. This will become a regular in our home! item not reviewed by moderator and published
just one word to describe this salad and that's Amazing! I make the dressing to use on other salads as well. item not reviewed by moderator and published
I can only make this salad for myself because no one in my family enjoys beets ... or I guess arugula. It is a very distinctive salad and the sweetness of the balsamic vinegar with the pepper of the arugula is just delicious. Add those carmelized beets with the creaminess of the artichoke and the salty feta .... mmmm .... what's not to love! item not reviewed by moderator and published
Thank you very much Giada, it is a wonderful recipe, my husband and I loved it, I am planning to use as a regular! item not reviewed by moderator and published
This is a great salad; I, too, wasn't much of a beet eater (nor goat cheese) for that matter but, like Giada, I can't eat enough of this salad, it is so good. Another winner, Giada, and I'm going to make the Chicken Marsala this week - it sounds and looks wonderfullllllll. item not reviewed by moderator and published
Made this as a side dish without the arugula. Really, really good...if you like beets! item not reviewed by moderator and published
perfect for a light dinner in the hot summer item not reviewed by moderator and published
We used fresh beets from the farmers market and this ws the best beet salad I've ever had!!! item not reviewed by moderator and published
I love the combination of Goat cheese, Walut, Avogado, Beets and Arugla. item not reviewed by moderator and published
I've never been a fan of beets, but I may be converted. Unfortunately, some of the people at the party I took this too didn't like beets and wouldn't try it, but for those who like beets, it was a hit. I used various different colors of beets for an even prettier salad. Lovely blend of flavors... item not reviewed by moderator and published
I made this for my husband and I but with fresh baby spinach instead of Arugula and we both loved it. I really liked the combination of textures. item not reviewed by moderator and published
Was a wonderful salad. Didn't have walnuts and used pecans instead. Found the avocado unnecessary. Would make it again. item not reviewed by moderator and published
I was a little sceptical about this salad, but I love beets so I just had to try it. The goat cheese compliments the beets so well and the balsamic vinegar is just perfect. It is an easy recipe and simple to prepare ahead of time. It is like heaven in your mouth. item not reviewed by moderator and published
Great! we are small eaters and I made 1/3 of the recipe. I used chicken tenders cut in bite sized pieces and stir fried them, otherwise stayed with the recipe. My husband and I both loved it. Had enough left for lunch the next day. Yummy! item not reviewed by moderator and published
I simply use canned beets, I still roast them but eliminate the messy beet boiling step. Simplifying the recipe means that I get to enjoy it more often. Bob item not reviewed by moderator and published

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