Beet and Goat Cheese Arugula Salad

4.8(178)

by Giada De Laurentiis·published 2015-05-20

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ItalianAppetizer

Servings

4 servings

Total time

—

Calories / serving

475 kcal

Ingredients (11)

serves

1/4 cup balsamic vinegarbalsamic-vinegar
3 tablespoons shallots, thinly slicedshallot
1 tablespoon honeyhoney
1/3 cup extra-virgin olive oilolive-oil
Salt and freshly ground black peppersalt-and-pepper
6 medium beets, cooked and quartered
6 cups fresh arugulaarugula
1/2 cup walnuts, toasted, coarsely choppedwalnut
1/4 cup dried cranberries or dried cherriescherry
1/2 avocado, peeled, pitted, and cubedavocado
3 ounces soft fresh goat cheese, coarsely crumbled

Instructions (3 steps)

01Line a baking sheet with foil. Preheat the oven to 450 degrees F.
02Whisk the 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.

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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Not rich — missing servings, total time, or calories.