Sunday, October 9, 2011

Beet, Goat Cheese and Arugula Salad

Copyright 2011 LtDan'sKitchen blogs
This is by far my favorite salad that I seldom make due to the fact that I hate handling beets. It turns everything pink. Once you get past this initial hurdle though, this salad is something you will definitely enjoy. A bit on the pricey side because of the ingredients, it is nonetheless worth trying at least once. The goat cheese, shallots, and if out of season, the arugula, avocado and beets can cost quite a chunk of your arm. 

Adapted from Giada De Laurentis recipe, I made a very slight change since there is no need to fiddle with something that already tastes good in the first place. I have not really seen her slow lately but every time I see beets or goat cheese, this is the recipe that always comes to mind. 

Beet, Goat Cheese and Arugula Salad - Adapted*

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

1. Preheat the oven to 450
°F. Line a baking sheet with foil.

2. 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

3. Toss the beets in a 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.

4. Toss the arugula, walnuts, and cranberries in a large bowl with enough 
    vinaigrette to coat.  

5. To serve, mound the salad on a plate and arrange the beets around the  
    salad together with the avocado and goat cheese.

* Food Network Channels: Everyday Italian: Italian Fusion episode 

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