Beet, Goat Cheese and Walnut Salad

Name: Beet, Goat Cheese and Walnut Salad
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
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

Total Time

1 Hr, 10 Mins

Serves

Meal

Dinner

Description

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

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

To prepare dressing, puree all ingredients in a small blender or food processor. Cover and refrigerate until ready to serve.
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.
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.

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