Beet, Goat Cheese and Walnut Salad

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

DESCRIPTION

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

Prep Time
20 Mins
Cook Time
50 Mins
Total Time
1 Hr, 10 Mins
Calories
220
Total Fat
17
Polyunsaturated Fat
8
Cholesterol
5
Sodium
260
Carbohydrates
13
Dietary Fiber
4
Protein
6

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.