Ingredients for Arugula Rocket Beet And Goat Cheese Salad
- 1 tablespoon finely chopped shallot
- 2 tablespoons red wine vinegar
- 1 tablespoon orange juice
- 3 tablespoons + 1 teaspoon olive oil
- Coarse salt, to taste
- Freshly ground black pepper, to taste
- 1 cup cooked beets, cut into 1/2-inch thick slices
- 1/2 cup walnuts
- 4 ounces soft fresh goat cheese
- 5 ounces arugula
- 2 cups chopped romaine lettuce
- 1/4 teaspoon sugar
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How to Make Arugula Rocket Beet And Goat Cheese Salad
- Preheat oven to 400°F (200°C).
- 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.
- 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.
- 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.
- While walnuts roast, form 4 ounces goat cheese into 12 equal balls.
- Roll goat cheese balls in the roasted walnuts, ensuring they are completely coated. Gently flatten each ball into a disk.
- In a large bowl, combine 5 ounces arugula and 2 cups of chopped romaine lettuce.
- Drizzle the remaining dressing over the greens and toss gently to combine.
- Divide the salad among plates. Top each serving with some of the dressed beets and 3 walnut-crusted goat cheese disks.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
46g
Fat
42g
Carbs
5g
