Beet, Goat Cheese and Walnut Salad

DESCRIPTION

Rich goat cheese and beets complement the lightness of the arugula and basil in this salad.

Total Time
1 Hr, 10 Mins
Serves
5
Meal
Dinner
Course
Side

Total Time

Prep Time
20 Mins
Cook Time
50 Mins
Total Time
1 Hr, 10 Mins

Nutrition

Calories
220 cal
Total Fat
17 g
Polyunsaturated Fat
8 g
Cholesterol
5 mg
Sodium
260 mg
Carbohydrates
13 g
Dietary Fiber
4 g
Protein
6 g

Ingredients

DRESSING

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 2 tablespoons basil leaves, fresh, lightly packed, torn
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon sugar

SALAD

  • 1 1/4 pounds beets, red and golden, medium-size
  • 3 cups baby arugula
  • 1/2 cup California walnuts, coarsely chopped, toasted
  • 2 ounces goat cheese (chevre), soft, crumbled
  • Pepper, freshly ground, to taste

Preparation

  1. To prepare dressing, puree all ingredients in a small blender or food processor. Cover and refrigerate until ready to serve.
  2. Preheat oven to 400° F. Rinse beets and cut tops off if still attached. Wrap each in foil, leaving room for air to circulate. Place on a baking sheet and cook for about 50 minutes or until beets are tender when pierced with a sharp knife. Let cool, then slip off skins. Discard ends and slice beets 1/4-inch thick.
  3. Place arugula in a large shallow bowl and toss with half the dressing. Layer beets over arugula and drizzle with remaining dressing. Top with walnuts and cheese and season with pepper.