Goat Cheese, Beet, Arugula Salad

For those times when you don’t feel like cooking, but you do want something substantial, something that you can work on for a while, try this salad. The earthiness of the beets and arugula make you feel like you’re almost eating a meaty dish.

Goat Cheese, Beet, Arugula Salad
1 vote, 4.00 avg. rating (83% score)


  • 16 oz can beets (make them fresh if you like, but canned is fine), chopped in 1/2" dice
  • 5 cups fresh arugula
  • 1 cup chopped radicchio
  • 1/2 cup toasted walnuts, coarsely chopped
  • 1/4 cup dried cranberries
  • 1/2 cup avocado chopped in 1/2" dice
  • 3 ounces soft goat cheese, coarsely crumbled
  • 1/2 cup vinagrette dressing of your choice (olive oil, mustard, shallots, balsamic vinegar and honey would work IMHO)
  • 1/4 cup finely chopped herbs -- fennel tops, celery tops, basil or tarragon would be delicious


Toss the beets, walnuts, cranberries and vinagrette dressing in a small bowl. In a larger bowl, season the arugula with salt and pepper to taste. Add in the beets, walnuts, cranberry and vinaigrette mixture and toss lightly. You may divide these individually into bowls or serve family style in a large bowl. Either way, sprinkle the top with goat cheese and avoacado crumbles. Top with finely chopped herbs of your choice.

Difficulty: Easy

Servings: 4

Prep Time: 15 minutes

Cook Time: none

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Posted in Salad, Vegetables
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