Balsamic-Honey Glazed Beets & Arugula Salad with Goat Cheese
The balsamic-honey glaze gives the earthy beets a nicely caramelized flavor that goes very well with peppery arugula and creamy goat cheese. The toasted walnuts adds the nutty flavor and crunchy texture, which is well paired with the dried cranberries or cherries. A delicious combination and refreshing salad.
Yield
4 servingsPrep
8 minCook
15 minReady
25 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
balsamic vinegar
|
|
| ¼ | cup |
shallots
thinly sliced |
*
|
| 1 | tablespoon |
honey
|
|
| 5 | tablespoons |
olive oil
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 4 | large |
beets
cooked, peeled and cut into wedges, or 6 medium sized, quartered |
*
|
| 8 | cups |
arugula (roquette)
well washed and dried, or mixed greens |
*
|
| ⅔ | cup |
walnuts
coarsely chopped and toasted |
|
| ⅓ | cup |
cherries, dried
or dried cranberries |
*
|
| ⅔ | cup |
goat (chevre) cheese
crumbled |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
balsamic vinegar
|
|
| 59 | ml |
shallots
thinly sliced |
*
|
| 15 | ml |
honey
|
|
| 75 | ml |
olive oil
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 4 | large |
beets
cooked, peeled and cut into wedges, or 6 medium sized, quartered |
*
|
| 1.9 | l |
arugula (roquette)
well washed and dried, or mixed greens |
*
|
| 158 | ml |
walnuts
coarsely chopped and toasted |
|
| 79 | ml |
cherries, dried
or dried cranberries |
*
|
| 158 | ml |
goat (chevre) cheese
crumbled |
*
|
Directions
Preheat the oven to 450℉ (230℃) and line a baking sheet with a piece of foil.
Add the vinegar, shallots, and honey in a medium bowl, whisk until well blended.
Slowly add the oil and whisk until well combined.
Season with salt and pepper.
In a small bowl, add the beets and enough dressing, and toss until well coated.
Arrange the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring a few times, about 15 minutes. Set aside and cool.
Add the arugula, walnuts, and cranberries in a large bowl, toss with 2 to 3 tablespoons of vinaigrette (or to taste) until well coated and mixed.
Divide the salad among flour serving plates.
Top the salad with glazed beets and sprinkle goat cheese on top.
Serve and enjoy.
