Beet, Goat Cheese and Walnut Salad

By á-168492

Rich goat cheese and beets complement the lightness of the arugula and basil in this salad.

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

Details

Adapted from walnuts.org

Preparation

Step 1

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.