1. Food
You can opt-out at any time. Please refer to our privacy policy for contact information.

Roasted Beet and Arugula Salad with Goat Cheese

By

Roasted Beet and Arugula Salad with Goat Cheese

Roasted Beet and Arugula Salad with Goat Cheese

Photo © John Mitzewich
This colorful, healthy, and delicious roasted beet and arugula salad is a wonderful combination of tastes and textures. The earthy, sweet beets, the spicy greens, the tangy cheese, and the crunchy pecans all shine in this impressive salad recipe.

Makes 4 Roasted Beet and Arugula Salads

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Ingredients:

  • 3 large golden beets (about 1 1/2 pounds)
  • 3 tbsp olive oil
  • 4 oz baby arugula leaves, washed (about 2 large handfuls)
  • 1/2 cup chopped toasted pecans
  • 1/4 cup rice vinegar
  • 2 tbsp sherry vinegar
  • 2 oz goat cheese
  • salt and fresh ground black pepper to taste

Preparation:

Preheat oven to 375 degrees F.

Wash the beets and coat with 1 tbsp of the oil. Wrap in several layers of foil and bake for 1 hour or until tender. Let cool to room temp or refrigerate. This may be done in advance.

With a knife, scrap off the beet skin, and cut in 1-inch cubes. Add to a mixing bowl, and add the rest of the ingredients, except the goat cheese. Toss well to combine, and divide on to 4 plates. Crumble over the cheese, and serve.
  1. About.com
  2. Food
  3. American Food
  4. Recipe Index
  5. Salads and Side Dishes
  6. Roasted Beet and Arugula Salad Recipe - How to Make Roasted Beet and Arugula Salad with Goat Cheese

©2014 About.com. All rights reserved.