Arugula Salad with Beets and Goat Cheese Recipe

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Minnie Bailey Modified: March 22, 2022
Arugula Salad with Beets and Goat Cheese Recipe

How To Make Arugula Salad with Beets and Goat Cheese

This arugula salad is an easy-to-assemble and healthy salad dish tossed together with beets, goat cheese, toasted walnuts in a zesty-sweet vinaigrette!

Preparation: 10 minutes
Cooking: 1 hour
Total: 1 hour 10 minutes

Serves:

Ingredients

For Salad:

  • 2medium beets,cooked, roasted, or boiled, peeled, diced into bite-sized pieces
  • ozfresh baby arugula,(about 2 handfuls)
  • 4tbspgoat cheese,(about 1½ oz)
  • ¼cuptoasted walnuts,roughly chopped

For Dressing:

  • 3tbspextra-virgin olive oil
  • tbsplemon juice
  • ¼tspdry powdered mustard
  • ½tspsugar
  • ½tspsalt
  • ¼tsppepper

Instructions

Dressing:

  1. Place the olive oil, lemon juice, powdered mustard, sugar, salt, and pepper in a jar, and shake to emulsify.

  2. Adjust the ingredients to taste.

To Assemble:

  1. Assemble the salad according to how much is desired.

  2. Compose each dish with a handful of arugula leaves, a few cooked chopped beets, some crumbled goat cheese, and some chopped toasted walnuts.

  3. Drizzle the salad with vinaigrette. There may be a little extra vinaigrette.

Recipe Notes

  • To roast the beets, scrub the raw beets clean, coat with a little olive oil, wrap in aluminum foil, and roast in 400 degrees F oven for 1 to 2 hours, until fork tender
  • To boil the beets, scrub the raw beets clean, put in a small pot, cover with water, bring to a boil, reduce to a simmer, cover, and cook for 45 minutes to 1 hour, until fork tender.

Nutrition

  • Calories: 293.66kcal
  • Fat: 25.75g
  • Saturated Fat: 6.17g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 15.96g
  • Polyunsaturated Fat: 2.65g
  • Carbohydrates: 11.31g
  • Fiber: 3.05g
  • Sugar: 7.63g
  • Protein: 6.58g
  • Cholesterol: 10.35mg
  • Sodium: 405.01mg
  • Calcium: 104.84mg
  • Potassium: 423.13mg
  • Iron: 1.79mg
  • Vitamin A: 108.74µg
  • Vitamin C: 13.77mg
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