Beet and Goat Cheese Arugula Salad
Show: Everyday Italian
Episode: Italian Fusion
Rate This RecipeRead users' reviews (125)
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Average Rating:
Total Reviews: 125
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By engk916
Princeton, NJ
on May 01, 2012
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Delicious! Everyone in my family - including my 7yo and 4yo - ate it
By Flavor Maven
on February 19, 2012
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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.
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!!
By melissa_molina
denver
on December 15, 2011
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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.
By latsdhana
on November 16, 2011
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I have made this salad several times. Such a great recipe. Taking to friends tomorrow night!
By maryilich_12280583
Murrieta, 43
on October 20, 2011
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This was a great recipe!! I roasted the beets in tin-foil as suggested. I will def make this salad often!
By bellababe_76
Wellington, New...
on October 17, 2011
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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.
By JCElliott
Vancouver, B.C
on October 03, 2011
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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!