Beet, Goat Cheese And Walnut Salad

5.0(32)

by Florence Fabricant·published 2004-10-27

Dinner, Lunch, Main Course, Side Dish

Servings

4 servings

Total time

Calories / serving

502 kcal

Ingredients (8)

serves

Instructions (4 steps)

01Wash beets, and cut stems to 1 inch. Place in saucepan, cover with water, and simmer until tender, about 40 minutes.
02Meanwhile toast walnuts in a dry skillet over medium heat. Set aside. Tear arugula into bite-size pieces, and place in a bowl. Dice chevre.
03Beat vinegar and oils together. Season with salt and pepper. When beets are tender, drain, peel and slice them into a bowl. Toss with a third of the dressing. Toss arugula with half the remaining dressing.
04To serve, arrange arugula on 4 salad plates. Arrange beets on top, and scatter with chevre and walnuts. Drizzle on remaining dressing.

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Rich recipe — supports nutrition-aware planning.