Arugula And Beet Salad With Goat Cheese (Edit recipe)

6 recipes
0 followers

This Arugula And Beet Salad With Goat Cheese is a stunning fall or winter dish! Creamy goat cheese, beets, toasty pecans, sweet cranberries, and arugula fill this salad with a delightful mix of both textures and flavors.

Loaded with bright colors and a fresh flavor this beet and arugula salad is the perfect dish for your table. Bring it as a side dish to a potluck or serve it as a full meal, this salad can be made into anything.

10 minutes

1 hour

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	326
Fat:	23 g
Carbohydrates:	27 g
Protein:	7 g
Cholesterol:	26 g
Sodium:	227 mg
Fiber:	3 g
Sugars:	6 g
Calculated per serving.

Serves: 4

Ingredients

3 Beets
3 cup Arugula
0.5 cup Goat Cheese, crumbled
0.25 cup Pecans, toasted
0.25 cup Organic Dried Cranberries
3 Tbsp Extra Virgin Olive Oil
3 Tbsp Balsamic Vinegar
1.5 tsp Dijon Mustard
0.25 tsp Salt and Pepper, to taste

Shop

Get Ingredients with

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 425℉.
Line the bottom of a baking sheet with foil.
Cut off the ends of the beets. Individually wrap each beet tightly in aluminum foil and arrange on the baking sheet.
Bake for one hour or until the largest beet is easily pierced.
Unwrap the beets and let them cool to room temperature.
Peel the skin and then slice each beet into half and then wedges.
Toast the pecans in a dry skillet at medium heat, tossing them frequently until golden brown. Remove and cool.
Place the arugula into a large bowl. Add the remaining salad ingredients and toss lightly.
In a small bowl or mason jar, combine the salad dressing ingredients and whisk to combine. Drizzle over the salad when ready to serve.