Beet Salad With Walnuts and Goat Cheese Recipe
Winter in California is the season for peppery arugula. Several years ago my parents planted some arugula in their garden and for years the arugula would re-seed itself, taking over the entire garden with a flourish, starting in December.
While mature arugula can be almost too intense to eat raw (best for left for cooking), young baby arugula is perfect for salads, and can easily be found in markets these days.
In this recipe the goat cheese mellows the pepperiness of the arugula, while the beets offer a sweet contrast to the arugula's bitter notes. Chopped toasted walnuts add a meaty crunch to the salad.
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Arugula Salad With Beets and Goat Cheese
Prep Time 10 mins
Cooking the Beets 60 mins
Total Time 70 mins
The amount of ingredients shown is just a guideline for two servings. The actual amounts depend on how much salad per serving you want.
* To roast beets, scrub raw beets clean, coat with a little olive oil, wrap in aluminum foil, and roast in 400°F oven for 1 to 2 hours, until fork tender
** To boil beets, scrub raw beets clean, put in small pot, cover with water, bring to a boil, reduce to a simmer, cover, and cook for 45 min to an hour, until fork tender
Ingredients
Salad Ingredients:
-
2 medium beets, cooked (roasted* or boiled**) until a fork easily goes in one (about an hour), peeled, diced into bite-sized pieces
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2 handfuls (about 2.5 ounces) fresh baby arugula
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4 tablespoons goat cheese (about 1.5 ounces)
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1/4 cup roughly chopped toasted walnuts
Dressing Ingredients:
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3 tablespoons extra virgin olive oil
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1 1/2 tablespoons lemon juice
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1/4 teaspoon dry powdered mustard
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1/2 teaspoon sugar
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1/2 teaspoon salt
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1/4 teaspoon pepper
Method
-
Make the vinaigrette:
Place dressing ingredients in a jar and shake to emulsify. Adjust ingredients to taste.
-
Assemble the salad:
according to how much you want. Compose each dish with a handful of arugula leaves, a few cooked chopped beets, some crumbled goat cheese, and some chopped toasted walnuts.
-
Drizzle the salad with vinaigrette:
(You may have a little extra vinaigrette.)
Links:
From Seed to Salad Bowl in Less than a Month - Farm Girl demonstrates how easy it is to grow arugula.
Roasted Balsamic Beets here on Simply Recipes
Pickled Beets here on Simply Recipes
| Nutrition Facts (per serving) | |
|---|---|
| 383 | Calories |
| 35g | Fat |
| 13g | Carbs |
| 9g | Protein |
×
| Nutrition Facts | |
|---|---|
| Servings: 2 | |
| Amount per serving | |
| Calories | 383 |
| % Daily Value* | |
| Total Fat 35g | 45% |
| Saturated Fat 7g | 34% |
| Cholesterol 10mg | 3% |
| Sodium 697mg | 30% |
| Total Carbohydrate 13g | 5% |
| Dietary Fiber 3g | 12% |
| Total Sugars 8g | |
| Protein 9g | |
| Vitamin C 10mg | 49% |
| Calcium 117mg | 9% |
| Iron 2mg | 12% |
| Potassium 449mg | 10% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Beet Salad With Walnuts and Goat Cheese Recipe
Source: https://www.simplyrecipes.com/recipes/arugula_salad_with_beets_and_goat_cheese/