Beet And Goat Cheese Arugula Salad
Serves: 5
Gabriella Kub
1 January 1970
Based on User reviews:
49
Spice
51
Sweetness
55
Sourness
39
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Balsamic Vinegar3 tbsps
Shallot (thinly sliced)1 tbsp
Honey1 cup
Extra-Virgin Olive Oil1
Salt6 medium
Beets (cooked and quartered)6 cups
Arugula (fresh)1 cup
Dried CranberryDirections:
1
Watch how to make this recipe
2
Line a baking sheet with foil
3
Preheat the oven to 450 degrees F
4
Whisk the vinegar, shallots, and honey in a medium bowl to blend
5
Gradually whisk in the oil
6
Season the vinaigrette, to taste, with salt and pepper
7
Toss the beets in a small bowl with enough dressing to coat
8
Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes
9
Set aside and cool
10
Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat
11
Season the salad, to taste, with salt and pepper
12
Mound the salad atop 4 plates
13
Arrange the beets around the salad
14
Sprinkle with the avocado and goat cheese, and serve