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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 125 reviews
By michet_07_11203222
Redondo Beach, CA
on December 28, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!
By Cookie_twinkles
on December 24, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!
By DianaVera
on September 23, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
YUM. The kids ate it too. New family hit. Thanks!
Read all 125 reviews