ARUGULA SALAD WITH BEETS AND GOAT CHEESE
EASY healthy, Arugula Salad with Beets, Goat Cheese, and Walnuts! With a simple lemon vinaigrette. Perfect combo!
Provided by Elise Bauer
Categories Salad Quick and Easy Arugula Arugula Salad Beet Beet Salad Goat Cheese Salad
Time 1h10m
Yield 2
Number Of Ingredients 12
Steps:
- Make the vinaigrette: Place dressing ingredients in a jar and shake to emulsify. Adjust ingredients to taste.
- Assemble the salad: according to how much you want. Compose each dish with a handful of arugula leaves, a few cooked chopped beets, some crumbled goat cheese, and some chopped toasted walnuts.
- Drizzle the salad with vinaigrette: (You may have a little extra vinaigrette.) Links: From Seed to Salad Bowl in Less than a Month - Farm Girl demonstrates how easy it is to grow arugula. Roasted Balsamic Beets here on Simply Recipes Pickled Beets here on Simply Recipes
Nutrition Facts : Calories 383 kcal, Carbohydrate 13 g, Cholesterol 10 mg, Fiber 3 g, Protein 9 g, SaturatedFat 7 g, Sodium 697 mg, Sugar 8 g, Fat 35 g, ServingSize Makes enough for 2 salads, UnsaturatedFat 0 g
BEET AND GOAT CHEESE ARUGULA SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 42m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Line a baking sheet with foil. Preheat the oven to 450 degrees F.
- Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
- Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.
ARUGULA AND GOAT CHEESE SALAD
This recipe is from "Alive" Magazine. I used greengrapes instead of red - Red will be nicer but I had green on hand. The "Alive" recipe calls for 1/4 cup Hemp Hearts I didn't have any so omitted them. This is adifferent very enjoyable salad - The Grapes are a must that help blend all the flavors together
Provided by Bergy
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together the mustard, lemon juice & oil (I mixed mine in my mini mixer).
- Place Arugula in a large bowl and toss with the dressing.
- Divide between 4 plates.
- Sprinkle grapes, cheese, cper & hemp heart over the arugula.
- Serve.
ARUGULA SALAD WITH BEETS AND GOAT CHEESE RECIPE
This arugula salad is an easy-to-assemble and healthy salad dish tossed together with beets, goat cheese, toasted walnuts in a zesty-sweet vinaigrette!
Provided by Minnie Bailey
Categories Salad
Time 1h10m
Yield 2
Number Of Ingredients 12
Steps:
- Dressing:
- Place the olive oil, lemon juice, powdered mustard, sugar, salt, and pepper in a jar, and shake to emulsify.
- Adjust the ingredients to taste.
- To Assemble:
- Assemble the salad according to how much is desired.
- Compose each dish with a handful of arugula leaves, a few cooked chopped beets, some crumbled goat cheese, and some chopped toasted walnuts.
- Drizzle the salad with vinaigrette. There may be a little extra vinaigrette.
Nutrition Facts : Carbohydrate 11.31g, Cholesterol 10.35mg, Fat 25.75g, Fiber 3.05g, Protein 6.58g, SaturatedFat 6.17g, ServingSize 2.00, Sodium 405.01mg, Sugar 0.00, UnsaturatedFat 15.96g
BEET AND GOAT CHEESE ARUGULA SALAD
This delicious beet arugula salad is tangy, sweet, and a bit salty. Perfect as a colorful side dish for just about any meal!
Provided by Natalya Drozhzhin
Categories Salad
Time 30m
Number Of Ingredients 7
Steps:
- Make a batch of beet salad dressing.
- Assemble the salad by placing the arugula leaves at the bottom of a large bowl. Top them with slices of apple and diced beets.
- Top the salad with chunks of goat cheese.
- Sprinkle with roasted walnuts and cranberries. Toss in the dressing right before serving. Enjoy!
Nutrition Facts : Calories 115 kcal, Carbohydrate 10 g, Protein 4 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 5 mg, Sodium 55 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
QUINOA, BEET, AND ARUGULA SALAD
Quinoa has a light, fluffy texture when cooked, and can be used as an alternative to white rice or couscous in most dishes. The arugula has a rich peppery taste, and has an exceptionally strong flavor for a leafy green which goes well with the slightly nutty flavor of the quinoa.
Provided by slmcm
Categories Salad Grains Quinoa Salad Recipes
Time 1h35m
Yield 6
Number Of Ingredients 12
Steps:
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.
- Bring quinoa and 2 cups water a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.
- While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
- Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.
- Stir green onions, arugula, goat cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.
Nutrition Facts : Calories 379.2 calories, Carbohydrate 25.6 g, Cholesterol 18.7 mg, Fat 26.9 g, Fiber 3.8 g, Protein 9.9 g, SaturatedFat 7.4 g, Sodium 552.1 mg, Sugar 4.6 g
ROASTED CARROT, BEET & ARUGULA SALAD
This colorful roasted carrot, beet & arugula salad is topped with goat cheese, walnuts & radishes, then drizzled with a lemon Dijon maple dressing. It's a beautiful vegetarian side dish that's perfect for spring!
Provided by Wine a Little Cook A Lot
Categories Healthy
Time 45m
Number Of Ingredients 17
Steps:
- Preheat oven to 425 F.
- Evenly spread carrots and beets onto a baking pan. Drizzle with olive oil and sprinkle with salt and pepper. Toss gently to combine (see recipe notes).
- Bake for 25-30 minutes or until tender. Remove and set aside to cool.
- Make the dressing: combine all dressing ingredients in a small bowl or mason jar. Whisk (or shake) until well combined. Set aside.
- Place arugula on a large serving bowl. Top with roasted carrots and beets, sliced radishes, walnuts and goat cheese.
- Serve with the lemon Dijon maple dressing.
Nutrition Facts : Calories 238 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 17 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 382 milligrams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
ARUGULA, BEET AND GOAT CHEESE SALAD
What's the best way to serve a beet and goat cheese salad? Add bacon! Try this Arugula, Beet and Goat Cheese Salad as a tasty side dish tonight.
Provided by My Food and Family
Categories Home
Time 45m
Yield 2 as main course
Number Of Ingredients 8
Steps:
- After the beets are cooked, when you are ready to make the salad, cut the ends off and slide the skin off (it will come off easily). Rinse the whole beets, and then chop them into bite-sized pieces.
- Crumble the bacon into bite-sized bits.
- Place the arugula in a bowl and add the chopped beats, and goat cheese, breaking it into pieces and distributing it over the salad.
- Whisk the dressing together in a separate bowl, and gradually drizzle it over the salad, tasting as you go (some prefer a more lightly dressed salad).
- Sprinkle bacon over salad before serving, so it stays crispy and doesn't get soggy.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ROASTED BEET ARUGULA SALAD WITH GOAT CHEESE
An easy and light salad with sliced almonds, fresh thyme, creamy goat cheese, all drizzled with a honey dijon vinaigrette.
Provided by Krista
Categories Side Dish
Time 5m
Number Of Ingredients 12
Steps:
- In a small bowl combine, dijon mustard, apple cider vinegar, olive oil, honey, dry basil, salt, and pepper. Mix until thoroughly combined! Set aside.
- In a large bowl add fresh arugula, golden beets, red beets, sliced almonds, goat cheese, and fresh thyme.
- Drizzle with dijon vinaigrette, toss, and serve.
ARUGULA, BEET, AND GOAT CHEESE SALAD
The classic combination of beets and goat cheese gets tossed with peppery arugula and bitter frisee for a light meal.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together shallot, vinegar, orange juice, and oil; season with salt and pepper. Place beets in a small bowl. Pour 1/3 of the dressing over beets; toss to coat.
- Place walnuts in a shallow dish. With your hands, form goat cheese into 12 equal balls. Roll balls in walnuts, turning to coat completely, then flatten into discs.
- Place arugula in a large bowl. Tear frisee into large pieces, and add to bowl. Drizzle greens with remaining dressing, and toss to combine. Divide among plates, and top each serving with some of the sliced beets and 3 goat-cheese discs.
Nutrition Facts : Calories 376 g, Fat 32 g, Protein 13 g
BEET SALAD WITH GOAT CHEESE
This is a delicious and easy salad which takes little time and is a great meatless main course. It uses beets, goat cheese, candied walnuts and baby greens. For a main dish salad, add chicken. Feel free to include more of your favorite vegetables too.
Provided by Donna
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
- While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
- In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
- Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.
Nutrition Facts : Calories 347.5 calories, Carbohydrate 25 g, Cholesterol 7.5 mg, Fat 26.1 g, Fiber 3.2 g, Protein 5.3 g, SaturatedFat 5 g, Sodium 107.5 mg, Sugar 20.7 g
ARUGULA BEET AND GOAT CHEESE SALAD
Arugula Beet and Goat Cheese Salad is a delicious, festive, and colorful salad for the holidays! It's sweet, tangy, juicy, and savory all at the same time. Best of all, loaded with nutrient-dense properties.
Provided by 2 sisters recipes
Categories Salads
Time 40m
Number Of Ingredients 6
Steps:
- Cut off any greens of beets, rinse any debris and discard them.
- On STOVE-TOP: Transfer your beets to a medium-size saucepan. Fill it with water, leveled with the beets. Cover with a lid.
- Boil the beets on medium-low heat for about 25 to 30 minutes. Turn off the heat and leave them alone for an additional 20 minutes or more, or until a fork or knife can easily slide through them.
- Drain and allow them to cool. Peel or lightly scrape the skins under running cold water, this will help the skins to fall off easily. Then chop and transfer to a bowl. Cover with clear wrap and chill.
- With SLOW COOKER: Place the beets into a large slow cooker. Add 2 cups of water ( or more to cover the beets) and a 1/4 teaspoon of salt. Cover and cook on low for 8 hours, or on high for 4 hours, until they are tender. Remove, peel, chop, and chill.
- In a small mixing bowl, whisk together olive oil and apple cider vinegar. Then season with Kosher salt to taste.
- NEXT, grab a serving platter and scatter fresh arugula in a single layer. Scatter on top with chopped beets Then scatter chunks of goat cheese on top ( about half the package, 2-ounces).
- Finally, drizzle over the entire platter with the apple cider vinaigrette and serve.
- Best served chilled.
Nutrition Facts : Calories 162 calories, Carbohydrate 8 grams carbohydrates, Fat 11.7 grams fat, Fiber 1.7 grams fiber, Protein 7.5 grams protein, ServingSize 1 serving, Sugar 6.2 grams sugar
BEET SALAD WITH ARUGULA AND BALSAMIC VINAIGRETTE
This beet salad tastes fancy but is SO EASY to make. This is a show-stopping and flavorful salad that is impressive for entertaining or a wonderful meal in. Make-ahead tip: pre-cook beets up to 3 days in advance, cover and refrigerate them until ready to use.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400˚F. Line the bottom of a medium rimmed baking sheet with foil. Wrap each beet tightly in a sheet of foil and arrange lined baking sheet. Bake in preheated oven for 1 hour or until largest beet is easily pierced. Unwrap beets and cool to room temperature then peel the skins (see Pro Tip Below*) and slice into halves and then wedges.
- Toast 1/2 cup pecans on a dry skillet, tossing frequently until golden and fragrant. Remove from heat and let cool.
- Transfer arugula to a large mixing bowl then add remaining salad ingredients: sliced beets, feta cheese, toasted pecans and dried cranberries.
- In a small mason jar, combine all dressing ingredients and shake well to combine. Drizzle over salad to taste. If not serving salad right away, shake the dressing again just before drizzling over salad.
Nutrition Facts : Calories 308 kcal, Carbohydrate 20 g, Protein 5 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 16 mg, Sodium 409 mg, Fiber 4 g, Sugar 14 g, ServingSize 1 serving
BEET AND ARUGULA SALAD
If you want to keep this salad dairy free, skip the cheese and add in some Kalamata olives. The olives will give you the same rich, buttery, salty flavor. This recipe serves two as a main meal or four as a side.
Provided by Dani Spies
Categories LUNCH salad + dressing
Time 10m
Number Of Ingredients 10
Steps:
- In a large bowl, combine arugula, beets, walnuts, cranberries and goat cheese.
- In a small spouted cup or mason jar, combine extra virgin olive oil, balsamic vinegar, dijon mustard, garlic, salt and pepper. Whisk to combine.
- Drizzle dressing over the salad and gently toss together. Adjust seasonings, serve and enjoy!
Nutrition Facts : Calories 329 kcal, Carbohydrate 11 g, Protein 8 g, Fat 29 g, SaturatedFat 7 g, Cholesterol 13 mg, Sodium 123 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
BEET & GOAT CHEESE SALAD
This stunning winter salad gets its sweet, earthy flavor from roasted beets and balsamic vinegar. Creamy goat cheese and peppery arugula add color and balance, while toasted walnuts add crunch. A mandoline is the best way to get thin, even slices from the roasted beets.
Provided by Karen Rankin
Categories Healthy Salad Recipes
Time 1h35m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F. Place a large piece of foil on a rimmed baking sheet; place beets in the center of the foil. Gather the sides of the foil up to make a packet; pour in 1/2 cup vinegar and seal the packet. Roast until the beets are very tender when pierced with a knife, about 45 minutes. Open the foil packet; let cool for 30 minutes.
- Meanwhile, bring the remaining 1/2 cup vinegar to a boil in a small saucepan over medium-high heat. Cook, without stirring, until reduced to about 3 tablespoons, about 10 minutes. Remove from heat (the mixture will thicken as it cools).
- When the beets are cool enough to handle, peel them, then slice very thinly with a knife or a mandoline. Arrange the sliced beets, overlapping slightly, on a platter.
- Toss arugula with oil, salt and pepper in a medium bowl; arrange on top of the beets. Sprinkle with goat cheese and walnuts; drizzle with the balsamic reduction.
Nutrition Facts : Calories 225.1 calories, Carbohydrate 23.3 g, Cholesterol 3.9 mg, Fat 11.5 g, Fiber 3.9 g, Protein 6.2 g, SaturatedFat 3 g, Sodium 316.9 mg, Sugar 17.7 g
ARUGULA (ROCKET), BEET, AND GOAT-CHEESE SALAD
Beets and goat cheese are a wonderful combination that is only enhanced by the walnuts. Adapted from Marthastewart.com.
Provided by KelBel
Categories Salad Dressings
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together shallot, vinegar, orange juice, and oil; season with salt and pepper. Place beets in a small bowl. Pour 1/3 of the dressing over beets; toss to coat.
- Place walnuts in a shallow dish. With your hands, form goat cheese into 12 equal balls. Roll balls in walnuts, turning to coat completely, then flatten into disks.
- Place arugula and romain lettuce in a large bowl. Drizzle greens with remaining dressing, and toss to combine. Divide among plates, and top each serving with some of the sliced beets and 3 goat-cheese disks.
ARUGULA, BEET, AND GOAT-CHEESE SALAD
Steps:
- Scatter the walnuts on a baking sheet; toast in a 350°F oven, tossing once, until golden brown and fragrant, about 10 minutes. Let cool, then finely chop and place in a shallow dish.
- In a small bowl, whisk together the shallot, vinegar, orange juice, and oil; season with salt and pepper. Place the beets in a small bowl. Pour one third of the dressing over the beets; toss to coat.
- With your hands, form the goat cheese into 12 equal balls. Roll the balls one at a time in the walnuts, turning to coat completely, then gently press with fingers to flatten into disks.
- Place the arugula in a large bowl. Tear the frisée into large pieces, and add to the bowl. Drizzle the greens with the remaining dressing, and toss to combine. Divide among 4 plates, and top each serving with some of the sliced beets and 3 goat-cheese disks.
- Roasting Beets
- To roast, wrap 1 pound (about 5) small, well-scrubbed beets in 2 or 3 packets of foil; place on a baking sheet, and bake in a preheated 450°F oven until the beets are slightly soft to the touch, 45 minutes to 1 hour depending on their size. Cool the beets in the packets, then rub off the skins.
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- Preheat the oven to 400 degrees. Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
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- To roast the beets: Preheat the oven to 375 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Scrub the beets well with a vegetable brush under running water (no need to peel them at any point).
- Using a sharp chef’s knife, slice off the base of each beet to create a flat surface, and slice off the skinny pointy ends as well. Place each beet with its flat side against the cutting board and slice the beets in half, then slice the beets into wedges of even thickness, about 1/2 to 3/4-inch thick on the widest edge.
- Place the beet wedges on the prepared baking sheet. Drizzle the beets with the olive oil and sprinkle with the salt. Toss until the beets are evenly coated, then arrange them in a single layer across the pan.
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