Beet Salad with Walnuts and Goat Cheese

Beet Salad with Walnuts and Goat Cheese

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  • Prep Time


  • Total Time


  • Servings



  • 2

    bunches of med beets ( about 1½ lbs) tops trimmed

  • Kosher salt and pepper

  • 2

    tbsp red wine vinegar

  • cup olive oil

  • ½

    cup walnuts

  • 1

    bunch arugula, trimmed and torn

  • ½

    med head escarole, torn

  • 4

    oz goat cheese, crumbled


Put the beets in a saucepan with water to cover and season generously with salt. Bring to a boil over high heat and cook until fork tender, about 20 minutes. When the beets are cool enough to handle , peel them, the skins should slide right off with a bit of pressure from your fingers. cut the beet into bite-size wedges. Whisk the vinegar with salt and pepper to taste, in a large bowl.Whisk in the oil in a slow steady stream to make a dressing . Toss the cut beets into the dressing; set aside to marinade for at least 15 minutes or up to 2 hrs. Preheat the oven to 350*. spread the nuts on a baking sheet and oven toast, stirring once, until golden brown, about 8 minutes. Toss the arugula and escarole with the beets and divide among 4 plates. Scatter the walnuts and goat cheese on top. /


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