Best 4 Arugula Beet And Goat Cheese Salad Recipes

In the realm of culinary delights, the Arugula, Beet, and Goat Cheese Salad stands as a symphony of flavors, textures, and colors. Picture crisp and peppery arugula leaves, vibrant and earthy roasted beets, and creamy, tangy goat cheese, all harmoniously arranged on a plate. This gourmet salad is more than just a meal; it's an experience that tantalizes the senses and leaves you craving more.

The recipe collection featured in this article offers a comprehensive guide to creating this delectable salad. From selecting the freshest ingredients to assembling the dish with finesse, each recipe provides detailed instructions and helpful tips. Whether you're a seasoned chef or a home cook looking to impress your guests, these recipes will guide you towards culinary success.

Discover the art of roasting beets to perfection, achieving a tender yet slightly caramelized texture that brings out their natural sweetness. Learn the secret to making a tangy and flavorful dressing that complements the salad's ingredients without overpowering them. And of course, no Arugula, Beet, and Goat Cheese Salad is complete without the perfect goat cheese, so we'll explore how to choose and incorporate this creamy delight into your dish.

With variations ranging from a classic vinaigrette dressing to a more robust honey mustard dressing, this recipe collection caters to diverse taste preferences. You'll also find tips for adding a touch of elegance to your salad with garnishes like toasted walnuts or a balsamic reduction.

So, prepare to embark on a culinary journey as you delve into the recipes for this Arugula, Beet, and Goat Cheese Salad. Let your taste buds rejoice in the harmony of flavors and textures, and experience the satisfaction of creating a dish that is both visually stunning and utterly delicious.

Here are our top 4 tried and tested recipes!

BEET AND GOAT CHEESE ARUGULA SALAD

Beet and Goat Cheese Arugula Salad image

Provided by Giada De Laurentiis

Categories appetizer

Time 42m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup balsamic vinegar
3 tablespoons shallots, thinly sliced
1 tablespoon honey
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
6 medium beets, cooked and quartered
6 cups fresh arugula
1/2 cup walnuts, toasted, coarsely chopped
1/4 cup dried cranberries or dried cherries
1/2 avocado, peeled, pitted, and cubed
3 ounces soft fresh goat cheese, coarsely crumbled

Steps:

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

ARUGULA (ROCKET), BEET, AND GOAT-CHEESE SALAD

Arugula (Rocket), Beet, and Goat-Cheese Salad image

Beets and goat cheese are a wonderful combination that is only enhanced by the walnuts. Adapted from Marthastewart.com.

Provided by KelBel

Categories Salad Dressings

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon shallot, finely chopped
2 tablespoons red wine vinegar
2 tablespoons orange juice
3 tablespoons olive oil
coarse salt
pepper
1 (15 ounce) can sliced beets, drained
1/2 cup toasted walnuts, finely chopped
6 ounces soft fresh goat cheese
8 ounces arugula, stemmed and washed
4 cups baby romaine lettuce

Steps:

In a small bowl, whisk together shallot, vinegar, orange juice, and oil; season with salt and pepper. Place beets in a small bowl. Pour 1/3 of the dressing over beets; toss to coat.
Place walnuts in a shallow dish. With your hands, form goat cheese into 12 equal balls. Roll balls in walnuts, turning to coat completely, then flatten into disks.
Place arugula and romain lettuce in a large bowl. Drizzle greens with remaining dressing, and toss to combine. Divide among plates, and top each serving with some of the sliced beets and 3 goat-cheese disks.

ARUGULA, BEET, AND GOAT CHEESE SALAD

Arugula, Beet, and Goat Cheese Salad image

The classic combination of beets and goat cheese gets tossed with peppery arugula and bitter frisee for a light meal.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 20m

Number Of Ingredients 10

Ingredients

1 tablespoon shallot, finely chopped
2 tablespoons red wine vinegar
2 tablespoons fresh orange juice
3 tablespoons olive oil
Coarse salt and ground pepper
1 can (15 ounces) whole beets, drained and sliced into 1/2-inch wedges or 3 medium roasted beets, peeled and cut into 1/2-inch wedges
1/2 cup toasted walnuts, finely chopped
6 ounces soft goat cheese, room temperature
8 ounces (1 bunch) arugula, stemmed and washed well
2 ounces (4 cups) frisee

Steps:

In a small bowl, whisk together shallot, vinegar, orange juice, and oil; season with salt and pepper. Place beets in a small bowl. Pour 1/3 of the dressing over beets; toss to coat.
Place walnuts in a shallow dish. With your hands, form goat cheese into 12 equal balls. Roll balls in walnuts, turning to coat completely, then flatten into discs.
Place arugula in a large bowl. Tear frisee into large pieces, and add to bowl. Drizzle greens with remaining dressing, and toss to combine. Divide among plates, and top each serving with some of the sliced beets and 3 goat-cheese discs.

Nutrition Facts : Calories 376 g, Fat 32 g, Protein 13 g

ROASTED BEET SALAD WITH ARUGULA, GOAT CHEESE AND PINE NUTS (BONNIE STERN)

ROASTED BEET SALAD WITH ARUGULA, GOAT CHEESE AND PINE NUTS (BONNIE STERN) image

Categories Vegetable

Yield 6

Number Of Ingredients 10

Ingredients

2 lbs trimmed beets (different colours if possible)
3 oz baby arugula (about 2 cups packed)
4 oz fresh goat cheese, broken into chunks
2 tbsp parsley leaves
2 tbsp pomegranate molasses or lemon juice
2 tbsp extra virgin olive oil
1/2 tsp kosher salt
pinch freshly ground black pepper
2 tbsp pomegranate seeds, optional
2 tbsp toasted pine nuts

Steps:

1. Reserve one or two raw beets. Wrap remaining beets in aluminum foil in a single layer and roast in a preheated 400F oven for 1 to 1 1/2 hours or until tender when pierced with a knife. Unwrap and cool slightly. Rub off skins, using a knife to help if necessary. Trim ends. Cut some beets into wedges, some into slices crosswise and some lengthwise. 2. Meanwhile, peel reserved raw beet(s) and slice as thinly as possible with a vegetable peeler or benriner mandolin. (Be sure to wear a protective glove if using a mandolin!) Place slices in ice water until ready to use. 3. Place arugula on a platter and top with roasted beets. Dot with cheese and parsley. Pat raw beets dry and scatter on salad. 4. Whisk pomegranate molasses with olive oil. Drizzle on beets. Sprinkle with salt and pepper, pomegranate seeds and pine nuts. makes 6 to 8 servings

Tips:

Choose fresh, high-quality ingredients: This will make all the difference in the taste and texture of your salad.
Don't be afraid to experiment: There are many different variations of arugula, beet, and goat cheese salad. Feel free to add or remove ingredients to suit your own taste.
Make sure to dress the salad right before serving: This will help to prevent the arugula from wilting.
Serve the salad immediately: This is a best enjoyed fresh.

Conclusion:

Arugula, beet, and goat cheese salad is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy salad, give this one a try. You won't be disappointed!