Arugula Rocket Beet And Goat Cheese Salad Recipe

Ingredients for Arugula Rocket Beet And Goat Cheese Salad

• 1 tablespoon finely chopped shallot
• Red Wine Vinegar
• 1 tablespoon orange juice
• Olive Oil
• Coarse Salt
• Salt and pepper to taste
• 1 cup cooked beets, sliced
• 1/2 cup walnuts
• Soft Fresh Goat Cheese
• 5 ounces arugula
• Romaine Lettuce

How to Make Arugula Rocket Beet And Goat Cheese Salad

1. Preheat oven to 400°F (200°C).
2. While oven preheats, whisk together 1 tablespoon finely chopped shallot, 2 tablespoons red wine vinegar, 1 tablespoon orange juice, and 3 tablespoons olive oil in a small bowl. Season with salt and pepper to taste.
3. Place 1 cup cooked beets, cut into 1/2-inch thick slices, in a small bowl. Pour 1/3 of the dressing over the beets and gently toss to coat.
4. In a shallow dish, toss 1/2 cup walnuts with 1 teaspoon olive oil and 1/4 teaspoon sugar. Spread in a single layer on a baking sheet and roast for 8-10 minutes, or until fragrant and slightly caramelized.
5. While walnuts roast, form 4 ounces goat cheese into 12 equal balls.
6. Roll goat cheese balls in the roasted walnuts, ensuring they are completely coated. Gently flatten each ball into a disk.
7. In a large bowl, combine 5 ounces arugula and 2 cups of chopped romaine lettuce.
8. Drizzle the remaining dressing over the greens and toss gently to combine.
9. Divide the salad among plates. Top each serving with some of the dressed beets and 3 walnut-crusted goat cheese disks.