Best Roasted Arnold Farm Beet Salad With Arugula And Goat Cheese Recipes

Beet and Goat Cheese Arugula Salad image

Provided by Giada De Laurentiis

Time 42m

Yield 4 servings

Number Of Ingredients 11

1/4 cup balsamic vinegar
3 tablespoons shallots, thinly sliced
1 tablespoon honey
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
6 medium beets, cooked and quartered
6 cups fresh arugula
1/2 cup walnuts, toasted, coarsely chopped
1/4 cup dried cranberries or dried cherries
1/2 avocado, peeled, pitted, and cubed
3 ounces soft fresh goat cheese, coarsely crumbled

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.

Roasted

Provided by rillemily

Categories < 4 Hours

Time 2h

Yield 4 serving(s)

Number Of Ingredients 11

1 lb mixed yellow and red baby beets
3 tablespoons olive oil
2 garlic cloves, chopped
2 fresh thyme sprigs
1 bay leaf
salt and pepper
2 1/2 tablespoons olive oil, divided use
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh marjoram
8 ounces goat cheese
8 ounces arugula, thoroughly washed

Steps:

Preheat oven to 350◦ F. Toss whole beets together with olive oil, chopped garlic, thyme and bay leaf on a sheet pan. Season with salt and pepper. Cover tightly with foil and roast for 1-1/2 hours. Let cool slightly.
Peel and cut the beets into 1/2-inch dice. Toss with 1 tablespoon olive oil, parsley, marjoram, salt and pepper. In a separate bowl, marinate the goat cheese in 1/2 tablespoon olive oil. Allow beets and goat cheese to rest at room temperature.
When ready to serve, season arugula with 1 tablespoon olive oil, salt and pepper. Top with beets and garnish with marinated goat cheese.

Nutrition Facts : Calories 436.2, Fat 36.1, SaturatedFat 14.3, Cholesterol 44.8, Sodium 397.1, Carbohydrate 14.9, Fiber 4.2, Sugar 10.3, Protein 15.7