“Beet” this idea!
Here’s a great recipe to use up some of the treasures that come from your garden or the farmers market. With lots of variations for seasonings and toppings, this quick summer salad can be the base of your meal!
Beet and Goat Cheese Arugula Salad
Print recipe
| Serves | 4 |
| Prep time | 20 minutes |
| Cook time | 12 minutes |
| Total time | 32 minutes |
| Meal type | Main Dish, Salad, Side Dish, Starter |
| Misc | Serve Cold |
| Website | foodnetwork.com |
Ingredients
- 1/4 cup balsamic vinegar
- 3 tablespoons shallots, sliced thin
- 1 tablespoon honey
- 1/4 cup olive oil
- 6 Medium sized beets, cooked and quartered
- 6 cups fresh arugula
- 1/2 cup walnuts, toasted and chopped
- 1/4 cup dried craisins
- 1/2 avocado, peeled, pitted and cubed
- 4oz crumbled goat cheese
- salt and pepper to taste
Note
This is a great recipe to use up some of summers garden treasures! Try variations with the viniagrette, such as adding garlic, rosemary, or thyme. Perhaps some toasted pecans instead of walnuts, diced apples instead of dried craisins, or even a creative cheese combo! No arugula? No worries! Spinach, beet greens, collards, or any other kind of leafy green will work too! Serve along side grilled chicken or fish, or even chop up some protein to put on top and you've got a great meal!
Per 1 1/2 cup salad:
2 servings vegetables
1/2 serving fruit
1 oz protein equivalent
2 tsp fat equivalent
1/2 serving dairy
Directions
| Step 1 | |
| Preheat oven to 450F. Line a baking sheet with foil. In a bowl, whisk together balsamic vinegar, honey, and shallots. Gradually stir in olive oil and season with salt and pepper. Toss in beets to coat. Place beets on baking sheet and roast until slightly caramelized, about 12 minutes. Set aside to cool. | |
| Step 2 | |
| Toss arugula, walnuts, and crasins with enough of the left over viniagrette to coat. Season again with salt and pepper. Place beets, avocado and goat cheese on top. Serve and enjoy! | |
