BEET, GOAT CHEESE AND WALNUT SALAD

Beet, Goat Cheese And Walnut Salad image

Provided by Florence Fabricant

Categories dinner, lunch, salads and dressings, main course, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 8

Ingredients

8 medium-size beets
1/2 cup walnut halves
1 bunch arugula, rinsed, dried, heavy stems removed
4 ounces fresh chèvre
4 tablespoons raspberry vinegar
3 tablespoons extra virgin olive oil
5 tablespoons walnut oil
Salt and freshly ground black pepper

Steps:

Wash beets, and cut stems to 1 inch. Place in saucepan, cover with water, and simmer until tender, about 40 minutes.
Meanwhile toast walnuts in a dry skillet over medium heat. Set aside. Tear arugula into bite-size pieces, and place in a bowl. Dice chevre.
Beat vinegar and oils together. Season with salt and pepper. When beets are tender, drain, peel and slice them into a bowl. Toss with a third of the dressing. Toss arugula with half the remaining dressing.
To serve, arrange arugula on 4 salad plates. Arrange beets on top, and scatter with chevre and walnuts. Drizzle on remaining dressing.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 27 grams, Carbohydrate 19 grams, Fat 36 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 7 grams, Sodium 687 milligrams, Sugar 12 grams