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Beet and Goat Cheese Arugula Salad

Recipes » Salad » Vegetable Salads

A favorite, modified slightly from the original found on Food Network

Yield: 4 Servings Ready in 1 hours, 30 minutes

Cuisine: Main Ingredient: Beets

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Verified by twojocks

Original recipe makes 4 Servings

1/4 cupBalsamic Vinegar

3 tablespoonsShallots; thinly sliced

1 tablespoonhoney

1/3 cupExtra virgin olive oil

Salt and pepper to taste

6 mediumbeets; cooked and quartered

6 cupsarugula

1/2 cupwalnuts; toasted and coarsely chopped

1/4 cupdried cranberries

3 ouncesGoat Cheese; coarsely crumbled

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.