Photo: Beet and Goat Cheese Arugula Salad Recipe
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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By dawnmichaela_1122
Tucson, AZ
on February 03, 2012
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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!
By BabsbytheBeach
Santa Monica
on January 16, 2012
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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!
By tenniska
on December 26, 2011
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I tasted this salad for the first time yesterday and I thought it was outstanding!!
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