Description
Beet and Arugula Salad with Goat Cheese is a classic salad for the fall and winter months. It's perfect with walnuts and balsamic dressing.
Ingredients
Scale
- 10 cups baby arugula (5 oz standard clam shell)
- 3 medium beets (2 cups chopped)
- Olive oil, for drizzling
- ½ cup walnuts
- 2 oz Goat cheese
Dressing:
- ¼ cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- ¼ tsp Dijon mustard
- Salt and pepper, to taste
Instructions
- Roast the beets. Preheat oven to 400F. Wash and trim beets. Drizzle to coat with oil. Wrap with foil. Place on a baking tray. Roast for 30-60 minutes, depending on the size of your beets, until easily pierced with a paring knife. Unwrap and allow to cool before handling.
- Toast the walnuts. Reduce oven to 350F. Place walnuts on a baking tray. Bake for 7-9 minutes or until lightly toasted. Place baking tray on a wire rack and allow to cool.
- Slice beets. Wear nitrile gloves to avoid staining hands, if desired. Use thumbs and fingers to gently rub skin off of beets. Cut into ½ to ¾ inch pieces.
- Make the dressing. Add all dressing ingredients to a jar. Place lid on jar. Shake until emulsified.
- Assemble the salad. In a large salad bowl, combine arugula, chopped beets and toasted walnuts. Add dressing and toss to coat. Taste for seasoning and add additional salt or pepper, as desired. Transfer to serving bowls. Top with crumbled goat cheese. Enjoy.
Notes
You can easily scale this recipe up or down.
To save time, consider using pre-cooked beets from the grocery store.
Instead of roasting, you can boil beets on the stove top while toasting the walnuts in the oven. The beets will have a slightly watered down flavor compared to the roasted beets, but they will still be delicious and you’ll save a considerable amount of time.
To prep ahead, you can toast the nuts and roast the beets the day before.
Instead of goat cheese, you can substitute feta or ricotta salata.
Instead of walnuts, you can substitute pistachios, pecans or almonds.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roast, Toast
- Cuisine: American
Nutrition
- Serving Size: 1/6 of salad
- Calories: 200
- Sugar: 5g
- Sodium: 95mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 4mg
