New Recipes Beet and Goat Cheese Arugula Salad - ★Cooking Recipes★

Richly flavoured roasted beets nicely complement dried cranberries or cherries, toasted walnuts, crisp arugula, soft goat cheese and cubed avocado.
Directions for: Beet and Goat Cheese Arugula Salad

Ingredients

cup balsamic vinegar

3 Tbsp shallots, thinly sliced

1 Tbsp honey

cup extra-virgin olive oil

Salt and freshly ground black pepper

6 medium beets, cooked and quartered

6 cups fresh arugula

cup walnuts, toasted, coarsely chopped

cup dried cranberries

avocado, peeled, pitted, and cubed

3 oz soft fresh goat cheese, coarsely crumbled

Directions

1. Line a baking sheet with foil. Preheat the oven to 450F.

2. 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. Set aside and cool.

3. Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.

See more: Salad, Appetizer, Berries, Cheese, Lunch, Nuts, Roast, Vegetables