Beet and Goat Cheese Arugula Salad
Beet and Goat Cheese Arugula Salad requires about 42 minutes from start to finish. One portion of this dish contains approximately 10g of protein, 36g of fat, and a total of 470 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up honey, olive oil, balsamic vinegar, and a few other things to make it today. It works well as a side dish. It is a good option if you're following a gluten free, primal, and vegetarian diet.
Instructions
Watch how to make this recipe.
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.