Heirloom Beets, Warm Goat Cheese, Arugula with Gree

Name: Heirloom Beets, Warm Goat Cheese, Arugula with Green Olive Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup bread cubes, dry plain; 2 1/4 teaspoons thyme freshly minced; 2 1/4 teaspoons rosemary leaves freshly minced; 4 ounces goat (chevre) cheese 1 small log, cut into 6 equal rounds; 2 tablespoons olive oil; 5 tablespoons olive oil, extra-virgin; 2 small garlic cloves freshly minced or pressed, or 1 medium; 3 tablespoons white wine vinegar red or white; ⅓ cup green olives up to 1/2 cup pitted and finely chopped; 1 x salt and black pepper to taste; 5 cups arugula (roquette) baby arugula, loosely packed, 4 large bunches; 1 pound beets heirloom, roasted, sliced in advance

Servings: persons

1/4 cup bread cubes, dry plain
2 1/4 teaspoons thyme freshly minced
2 1/4 teaspoons rosemary leaves freshly minced
4 ounces goat (chevre) cheese 1 small log, cut into 6 equal rounds
2 tablespoons olive oil
5 tablespoons olive oil, extra-virgin
2 small garlic cloves freshly minced or pressed, or 1 medium
3 tablespoons white wine vinegar red or white
⅓ cup green olives up to 1/2 cup pitted and finely chopped
1 x salt and black pepper to taste
5 cups arugula (roquette) baby arugula, loosely packed, 4 large bunches
1 pound beets heirloom, roasted, sliced in advance

1
Roast the beets in advance, in their skins, seasoned with salt, pepper and olive oil.
2
When cool enough to handle slip off skins, cool and slice.
3
This can be done the day before.
4
Position the rack to the center of the oven, then preheat the oven to 375F (190C).
5
Add the bread crumbs and 1 teaspoon each of the thyme and rosemary to a shallow plate, and toss until evenly mixed.
6
Brush 2 tablespoons of olive oil all over the goat cheese rounds and gently press both sides and edges into the bread crumb mixture to coat evenly with bread crumb mixture (This step can be finished up to 1 hour before serving and chilled on a baking sheet in the fridge until ready to bake).
7
Add the garlic, vinegar, olives, remaining thyme and rosemary, salt, and black pepper to taste into a small bowl, and whisk until well blended.
8
Slowly pour in 5 tablespoons extra-virgin olive oil and whisk until well mixed.
9
In a shallow bowl, dress the beets with 1/2 of the dressing and set aside to marinate.
10
Reserve the other half to dress the arugula.
11
Just before serving, bake the prepared goat cheese rounds in the preheated oven until warmed up and a few brown spots appear, about 6 minutes.
12
Meanwhile, stir the vinaigrette again, in a large bowl toss the arugula lightly with the vinaigrette until evenly coated.
13
Do not over dress.
14
Divide the mixed greens among 6 serving plates.
15
Top with marinated sliced beets.
16
Place one warm goat cheese round on top of each salad.
17
Season with a grinding of fresh black pepper.
18
Serve and enjoy.

407

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1/4 cup bread cubes, dry plain, 2 1/4 teaspoons thyme freshly minced, 2 1/4 teaspoons rosemary leaves freshly minced, 4 ounces goat (chevre) cheese 1 small log, cut into 6 equal rounds, and more.

Yes, Heirloom Beets, Warm Goat Cheese, Arugula with Green Olive Vinaigrette 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.

That's it — enjoy your meal!

Heirloom Beets, Warm Goat Cheese, Arugula with Green Olive Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions