Beet and Goat Cheese Arugula Salad
Verified by twojocks
Beet and Goat Cheese Arugula Salad Preparation
Line a baking sheet with foil. Preheat 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. (I use a hot pan on the stove top and warm the beets with a little of the dressing, about 5 minutes.) Set aside and cool.
Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with goat cheese and serve. Can also add 1/2 cubed avocado for extra colour. We usually skip this step.
A great way to use cooked beets. Very elegant. It can be set on a larger plate and everyone serve themselves.
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