Goat Cheese and Beet Salad

Bright beets and creamy goat cheese mingle with peppery arugula, crunchy walnuts, and sweet cranberries, all drizzled with a tangy balsamic vinaigrette. It's a flavor-packed salad that's as vibrant as it is satisfying.

Course Salad

Cuisine Mediterranean

Keyword arugula, beet salad, goat cheese, healthy salad, vegetarian

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 400kcal

Author Liza A

Ingredients

¼ cup balsamic vinegar
3 tablespoons minced red onion
1 tablespoon honey
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 ½ lbs beets
6 cups fresh arugula
½ cup walnuts
¼ cup dried cranberries
½ avocado peeled, pitted and cubed
3 oz soft goat cheese coarsely crumbled

Instructions

Preheat oven to 350°F. Spread the nuts on a baking sheet and oven-toast, stirring once, until golden brown, about 8 minutes. Set aside to cool and then chop coarsely.
Put beets in a saucepan with water to cover and season with salt. Bring to a boil over high heat and cook until fork tender, about 20 minutes. When the beets are cool, peel and cut into bite-sized wedges.
Whisk the vinegar, red onions, and honey in a medium bowl. Gradually whisk in the oil. Season the vinaigrette with salt and pepper, to taste. Toss the beets in a small bowl with enough dressing to coat and let stand for 15 minutes.
Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad with salt and pepper. Mound the salad on top of 4 plates. Arrange the beets and avocado around the salad. Sprinkle with goat cheese.
Serve and enjoy!

Notes

Recipe adapted from Giada De Laurentiis and Food Network Kitchens.

Nutrition