Food Network
Home> Recipes> Healthy>
Beet and Goat Cheese Arugula Salad Recipe

Beet and Goat Cheese Arugula Salad

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (125)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 125

Showing 41-50 of 125

Sort by:

Newest

  • on October 11, 2010

    Flag

    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

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 13, 2010

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 07, 2010

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 26, 2010

    Flag

    of my favorites list!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 15, 2010

    Flag

    Terrific salad!! Thanks Giada. I make this salad over and over again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 15, 2010

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 14, 2010

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 23, 2010

    Flag

    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!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 23, 2010

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 19, 2010

    Flag

    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!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 8 9 10 ... 13 Next »
Advertisement
[an error occurred while processing this directive]

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.