BEET AND GOAT CHEESE ARUGULA SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 42m
Yield 4 servings
Number Of Ingredients 11
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.
WARM GOAT CHEESE, BEET AND ARUGULA SANDWICHES
Steps:
- Preheat broiler.
- Whisk together vinegar, mustard, and salt and pepper to taste, then whisk in 2 tablespoons oil. Toss beets with vinaigrette.
- Arrange bread on a large baking sheet and brush tops with remaining tablespoon oil. Season with salt and pepper and broil 6 inches from heat 1 to 1 1/2 minutes, or until edges are golden. Remove 4 slices from oven. Turn remaining 4 slices over on baking sheet and spread thickly with goat cheese. Broil 1 minute more and transfer to plates. Top goat cheese with drained beets, onion, arugula, and remaining bread, toasted sides up.
ARUGULA BEET AND GOAT CHEESE SALAD
Arugula Beet and Goat Cheese Salad is a delicious, festive, and colorful salad for the holidays! It's sweet, tangy, juicy, and savory all at the same time. Best of all, loaded with nutrient-dense properties.
Provided by 2 sisters recipes
Categories Salads
Time 40m
Number Of Ingredients 6
Steps:
- Cut off any greens of beets, rinse any debris and discard them.
- On STOVE-TOP: Transfer your beets to a medium-size saucepan. Fill it with water, leveled with the beets. Cover with a lid.
- Boil the beets on medium-low heat for about 25 to 30 minutes. Turn off the heat and leave them alone for an additional 20 minutes or more, or until a fork or knife can easily slide through them.
- Drain and allow them to cool. Peel or lightly scrape the skins under running cold water, this will help the skins to fall off easily. Then chop and transfer to a bowl. Cover with clear wrap and chill.
- With SLOW COOKER: Place the beets into a large slow cooker. Add 2 cups of water ( or more to cover the beets) and a 1/4 teaspoon of salt. Cover and cook on low for 8 hours, or on high for 4 hours, until they are tender. Remove, peel, chop, and chill.
- In a small mixing bowl, whisk together olive oil and apple cider vinegar. Then season with Kosher salt to taste.
- NEXT, grab a serving platter and scatter fresh arugula in a single layer. Scatter on top with chopped beets Then scatter chunks of goat cheese on top ( about half the package, 2-ounces).
- Finally, drizzle over the entire platter with the apple cider vinaigrette and serve.
- Best served chilled.
Nutrition Facts : Calories 162 calories, Carbohydrate 8 grams carbohydrates, Fat 11.7 grams fat, Fiber 1.7 grams fiber, Protein 7.5 grams protein, ServingSize 1 serving, Sugar 6.2 grams sugar
ARUGULA SALAD WITH BEETS AND GOAT CHEESE
EASY healthy, Arugula Salad with Beets, Goat Cheese, and Walnuts! With a simple lemon vinaigrette. Perfect combo!
Provided by Elise Bauer
Categories Salad Quick and Easy Arugula Arugula Salad Beet Beet Salad Goat Cheese Salad
Time 1h10m
Yield 2
Number Of Ingredients 12
Steps:
- Make the vinaigrette: Place dressing ingredients in a jar and shake to emulsify. Adjust ingredients to taste.
- Assemble the salad: according to how much you want. Compose each dish with a handful of arugula leaves, a few cooked chopped beets, some crumbled goat cheese, and some chopped toasted walnuts.
- Drizzle the salad with vinaigrette: (You may have a little extra vinaigrette.) Links: From Seed to Salad Bowl in Less than a Month - Farm Girl demonstrates how easy it is to grow arugula. Roasted Balsamic Beets here on Simply Recipes Pickled Beets here on Simply Recipes
Nutrition Facts : Calories 383 kcal, Carbohydrate 13 g, Cholesterol 10 mg, Fiber 3 g, Protein 9 g, SaturatedFat 7 g, Sodium 697 mg, Sugar 8 g, Fat 35 g, ServingSize Makes enough for 2 salads, UnsaturatedFat 0 g
BARLEY WITH BEETS, ARUGULA AND GOAT CHEESE
This beet and barley salad from Kathryn Anible, a personal chef in New York, is not particularly leafy or green, but the greens are there, stirred in for flavor and texture. "I feel like everybody uses arugula like a lettuce and they rarely ever cook with it," said Ms. Anible. It also adds color, so it's not all pink. I love the beet and green colors together.''
Provided by Tara Parker-Pope
Categories salads and dressings
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 400 degrees. Wrap the beet in foil and roast in oven for 40 minutes, until it can be easily pierced with a knife. Allow to cool slightly. Peel the beet by wrapping it in plastic wrap and rubbing off the skin. Dice into 1/2 inch pieces.
- In a medium saucepan, heat the oil. Add the onion and cook until it becomes translucent, about 3 minutes. Add the garlic and cook for 1 minute. Add the barley and the broth. Stir, cover and simmer for 20 minutes, or until the barley is cooked and tender. Stir in the arugula and the beets. Season with salt and pepper. Crumble the goat cheese on top.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 10 grams, Fiber 9 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 490 milligrams, Sugar 2 grams
ARUGULA, BEET AND GOAT CHEESE SALAD
What's the best way to serve a beet and goat cheese salad? Add bacon! Try this Arugula, Beet and Goat Cheese Salad as a tasty side dish tonight.
Provided by My Food and Family
Categories Home
Time 45m
Yield 2 as main course
Number Of Ingredients 8
Steps:
- After the beets are cooked, when you are ready to make the salad, cut the ends off and slide the skin off (it will come off easily). Rinse the whole beets, and then chop them into bite-sized pieces.
- Crumble the bacon into bite-sized bits.
- Place the arugula in a bowl and add the chopped beats, and goat cheese, breaking it into pieces and distributing it over the salad.
- Whisk the dressing together in a separate bowl, and gradually drizzle it over the salad, tasting as you go (some prefer a more lightly dressed salad).
- Sprinkle bacon over salad before serving, so it stays crispy and doesn't get soggy.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BEET CARPACCIO WITH GOAT CHEESE AND ARUGULA
Provided by Shelley Wiseman
Categories Salad Vegetable Side No-Cook Vegetarian Quick & Easy Lunch Goat Cheese Arugula Beet Summer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Using stems as a handle, slice beets paper-thin with slicer (wear protective gloves to avoid staining hands). Toss with vinegar and 1/4 teaspoon salt in a bowl, then let stand 5 minutes to wilt.
- Divide beets among 4 large plates, overlapping slices slightly. Top with goat cheese.
- Toss arugula and endive with 1 tablespoon oil and salt and pepper to taste, then mound over goat cheese. Drizzle beets with remaining 2 tablespoons oil.
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