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SALADS:
Beet and Goat Cheese
Arugula Salad
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Beet and
Goat Cheese Arugula Salad |
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Truly a WOW
salad...
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DRESSING: |
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¼
cup |
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balsamic vinegar |
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3
Tbs |
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thinly sliced shallots |
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1
Tbs |
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honey |
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1/3
cup |
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extra-virgin olive oil |
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salt
and freshly ground black pepper
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SALAD: |
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6
medium |
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beets, cooked and quartered |
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6
cups |
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fresh arugula |
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½
cup |
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walnuts, toasted and coarsely chopped |
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¼
cup |
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dried cranberries or dried cherries |
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½
large |
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avocado, peeled, pitted and cubed |
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3
ounces |
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soft
fresh goat cheese, coarsely crumbled |
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1 |
Line a
baking sheet with foil. Preheat oven to 450°F. |
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2 |
Whisk
vinegar, shallots and honey in a medium bowl to
blend. Gradually whisk in the oil. Season the
vinaigrette, to taste, with salt and pepper.
Toss the beets in a small bowl with enough
dressing to coat. Place the beets on the
prepared baking sheet and roast until the beets
are slightly caramelized, stirring occasionally,
about 12 minutes. Set aside and cool. |
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3 |
Toss the
arugula, walnuts, and cranberries in a large
bowl with enough vinaigrette to coat. Season the
salad, to taste, with salt and pepper. Mound the
salad atop 4 plates. Arrange the beets around
the salad. Sprinkle with the avocado and goat
cheese, and serve. |
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Servings: 6 |
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Cooking Tips |
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*You can find cooked
beets in the produce section at Trader Joes. To cook
them yourself, roast them in the oven until a knife can
slip through the beet easily. |
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Recipe Source |
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Giada De Laurentiis |
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CLICK HERE to view
discussion about this recipe on
The Recipe Girl blog.
PRINT this Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again.
"This is
definitely the best salad I've had in years! The caramelized beets
were to-die-for!! I served it at a small dinner party and everyone
scraped their salad plates and inquired about the recipe. I will
definitely be making this again."
-San Diego, CA
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