Beet and Goat Cheese Arugula Salad

This is a great salad recipe from my Aunt Barb who served this at Crab Fest 2010.

Serves 4

1/4 c. balsamic vinegar
3 T. shallots, thinly sliced
1 T. honey
1/3 c. extra virgin olive oil
Salt and freshly ground pepper
6 medium beets, cooked and quartered
6 c. fresh arugula
1/2 c. walnuts, toasted, coarsely chopped
1/4 c. dried cranberries or cherries
1/2 avocado, peeled, pitted, cubed
3 oz soft, fresh goat cheese, coarsely crumbled

Line a baking sheet with foil. Preheat oven to 450. Whisk vinegar, shallots and honey in a medium bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place beets on prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool. Toss arugula, walnuts and cranberries in large bowl with enough vinaigrette to coat. Season the salad to taste with salt and pepper. Mound salad on 4 plates and arrange beets around salad. Sprinkle with avocado and goat cheese. Serve.

Beet and Goat Cheese Arugula Salad, 5.0 out of 5 based on 1 rating

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