Borrowed from Giada De Laurentiis off of the Food Network site, this is super tasty! Keep in mind that the beets need to be cooked before they are roasted for the salad and that this is a salad that works better if you plate it to serve – enjoy!
Beet, Goat Cheese and Arugula Salad
6 medium beets, cooked, peeled and quartered
1/4 c. balsamic vinegar
2 small shallots, thinly sliced
1 T. honey
1/3 c. olive oil
6 c. arugula
1/2 c. toasted pecans, chopped
1/4 c. dried cranberries (or dried cherries)
salt and freshly ground pepper
1 avocado, peeled and cubed (or sliced)
3–5 oz. goat cheese, crumbled
Preheat the oven to 450 and line a baking sheet with foil. In a small bowl, whisk together the vinegar, shallots and honey and then slowly whisk in the oil. Toss the beets with just enough dressing to coat and then use the prepared baking sheet to roast them for 10 to 15 minutes until they are slightly caramelized. Set the beets aside to cool.
Toss the arugula, pecans and cranberries in a large bowl with the rest of the dressing and then season to taste with salt and pepper. Divide the salad evenly among the plates you’re using – this was 6 plates for us the evening we enjoyed it, but it could easily be 4 or 8. Evenly arrange the beets around the salad and sprinkle with the avocado and goat cheese – the girls really loved this salad too!
- Category: Beet, Goat Cheese, Salad