Beet & Goat Cheese Arugula Salad Recipe

The warmer weather has finally arrived. Even though we eat salads as a main course all winter, everyone likes salads when the weather is warm. My friend Joanne (a life-long health advocate like myself) recently turned me on to this delicious salad.

I love beets, but boiling and peeling them is a messy matter. This recipe skips the messy and bakes them instead. Use a peeler to remove the outer skin of the beets and cut them into quarters.

Beet and Goat Cheese Arugula Salad

From Giada De Laurentiis via foodnetwork.com

Yield 4 servings

Category Salad

Cuisine Healthy, Vegetarian

Ingredients

1/4 C balsamic vinegar

3 Tbsp thinly sliced shallots

1 Tbsp honey

1/3 C extra-virgin olive oil

Salt and pepper

6 medium beets, peeled and quartered

1/2 C walnuts, toasted, coarsely chopped

6 C fresh arugula

1/4 C dried cranberries or dried cherries

1/2 avocado, peeled, pitted and cubed

3 oz crumbled feta goat cheese

Directions

1. Line baking sheet with foil. Preheat oven to 450 degrees

2. Whisk vinegar, shallots and honey in a medium bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper.

3. Toss beets in a small bowl with enough dressing to coat. Place beets on baking sheet and roast until beets are slightly carmetlized, about 15 minutes. Set aside and cool.

4. Lower oven temperature to 350 degrees. Spread walnuts in single layer on baking sheet and bake for eight minutes. Let cool for 15 minutes.

5. Toss the arugula, walnuts and cranberries in a large bowl with enough dressing to coat. Salt and pepper to taste.

6. Mound salad atop 4 plates. Arrange beets around the salad. Sprinkle witih avocado and goat cheese and serve.

You will likely have extra dressing left over. Use it to pour on your Veggie Salad for lunch the next day.

You are going to love this salad. Enjoy!

This post is linked at Amy Green's Simply Gluten & Sugar-Free, Slightly Indulgent Tuesday.

Have you broken out your favorite salad recipe yet?