Best 4 Beet And Goat Cheese Arugula Salad Recipes
Indulge in a symphony of flavors with our delectable Beet and Goat Cheese Arugula Salad, a culinary masterpiece that combines earthy beets, creamy goat cheese, and peppery arugula, all drizzled with a tangy balsamic vinaigrette. This vibrant salad is a feast for the eyes and the palate, offering a delightful balance of sweet, savory, and tangy notes. Accompanying this main recipe, you'll also find variations that cater to different dietary preferences, including a vegan version that substitutes goat cheese for avocado, a gluten-free option that utilizes quinoa instead of couscous, and a protein-packed rendition that incorporates grilled chicken for a hearty and satisfying meal.
Here are our top 4 tried and tested recipes!
BEET AND GOAT CHEESE ARUGULA SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 42m
Yield 4 servings
Number Of Ingredients 11
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
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
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
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
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)
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, tender beets for the best flavor and texture. - To save time, you can use pre-cooked beets. Just be sure to drain them well before adding them to the salad. - If you don't have goat cheese, you can substitute feta cheese or blue cheese. - Arugula is a peppery green that adds a nice contrast to the sweetness of the beets and goat cheese. - You can add other ingredients to this salad, such as nuts, seeds, or dried fruit. - This salad is best served immediately after it is made. However, you can store it in the refrigerator for up to 2 days.Conclusion:
This beet and goat cheese arugula salad is a delicious and healthy side dish or light lunch. It is packed with flavor and nutrients, and it is easy to make. With a few simple ingredients, you can create a salad that is both beautiful and delicious. So next time you are looking for a healthy and flavorful salad, give this recipe a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #salads #eggs-dairy #vegetables #easy #dinner-party #vegetarian #salad-dressings #cheese #dietary #greens #taste-mood #savory
You'll also love
