Beet, Goat Cheese and Walnut Salad

Rich goat cheese and beets complement the lightness of the arugula and basil in this salad.
Photo by Betsy J.
Adapted from walnuts.org

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from walnuts.org

Ingredients

  • DRESSING:

  • 3

    tablespoons extra virgin olive oil

  • 2

    tablespoons white wine vinegar

  • 2

    tablespoons basil leaves, fresh, lightly packed, torn

  • 1/4

    teaspoon sea salt

  • 1/4

    teaspoon sugar

  • SALAD:

  • 1 1/4

    pounds beets, red and golden, medium-size

  • 3

    cups baby arugula

  • 1/2

    cup California walnuts, coarsely chopped, toasted

  • 2

    ounces goat cheese (chevre), soft, crumbled

  • Freshly ground pepper, to taste

Directions

To prepare dressing, puree all ingredients in a small blender or food processor. Cover and refrigerate until ready to serve. Preheat oven to 400°F. Rinse beets and cut tops off if still attached. Wrap each in foil, leaving room for air to circulate. Place on a baking sheet and cook for about 50 minutes or until beets are tender when pierced with a sharp knife. Let cool, then slip off skins. Discard ends and slice beets 1/4-inch thick. Place arugula in a large shallow bowl and toss with half the dressing. Layer beets over arugula and drizzle with remaining dressing. Top with walnuts and cheese and season with pepper.

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