Beet and Goat Cheese Arugula Salad Recipe

Name: Beet and Goat Cheese Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Line a baking sheet with foil.
2
Preheat the oven to 450 degrees F.
3
Whisk the vinegar, shallots, and honey in a medium bowl to blend.
4
Gradually whisk in the oil.
5
Season the vinaigrette, to taste, with salt and pepper.
6
Toss the beets in a small bowl with enough dressing to coat.
7
Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes.
8
Set aside and cool.
9
Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat.
10
Season the salad, to taste, with salt and pepper.
11
Mound the salad atop 4 plates.
12
Arrange the beets around the salad.
13
Sprinkle with the avocado and goat cheese, and serve.

372

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup balsamic vinegar, 3 tablespoons shallots, thinly sliced, 1 tablespoon honey, 1/3 cup extra-virgin olive oil, and more.

Yes, Beet and Goat Cheese Arugula Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Beet and Goat Cheese Arugula Salad

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