Beet Goat Cheese And Arugula Salad Food

BEET AND GOAT CHEESE ARUGULA SALAD

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!

ARUGULA SALAD WITH BEETS AND GOAT CHEESE

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

QUINOA, BEET, AND ARUGULA SALAD

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.

ARUGULA, BEET AND GOAT CHEESE SALAD

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.

ROASTED BEET AND ARUGULA SALAD WITH GOAT CHEESE

Steps:

• Preheat oven to 375 degrees F.
• Wash the beets and coat with 1 tbsp of the oil.
• Wrap in several layers of foil and bake for 1 hour or until tender.
• Let cool to room temp or refrigerate.
• This may be done in advance.
• With a knife, scrap off the beet skin, and cut in 1-inch cubes.
• Add to a mixing bowl, and add the rest of the ingredients, except the goat cheese.
• Toss well to combine, and divide on to 4 plates.
• Crumble over the cheese, and serve.

ARUGULA (ROCKET), BEET, AND GOAT-CHEESE SALAD

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.

BEET AND GOAT CHEESE ARUGULA SALAD

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.