Beet Salad on a Stick

Total Time
1 Hr, 35 Mins
Serves
12
Serving Size
2 skewers
Course
Appetizers

Total Time

Prep Time
45 Mins
Cook Time
50 Mins
Total Time
1 Hr, 35 Mins

Nutrition

Calories
86 cal
Total Fat
7 g
Polyunsaturated Fat
3 g
Cholesterol
4 mg
Sodium
76 mg
Carbohydrates
3 g
Dietary Fiber
1 g
Protein
3 g

Ingredients

Vinaigrette

  • 1/3 cup olive oil

    3 tablespoons balsamic vinegar

    2 tablespoons Dijon mustard

    1 tablespoon honey

    1/4 teaspoon salt

    1/4 teaspoon black pepper

Salad

  • 2 beets

    2 cups arugula

    1 log (4 ounce) goat cheese

    1/2 cup California walnuts, chopped

    1/4 cup honey balsamic vinaigrette

Preparation

Vinaigrette
  1. In a bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt and pepper. Set aside.
Salad
  1. Preheat oven to 400°F.
  2. Slice the tops off beets close to the root and give them a good scrub. Loosely wrap the beets in foil and roast them in preheated oven for 50-60 minutes.
  3. Let the beets cool, then use a paper towel to rub the peel off.
  4. Slice the beets into rounds, then quarter slice the rounds.
  5. Ready your ingredients and skewer the ingredients like an assembly line. Start with two quarters of beet, a bunch of arugula, then a slice of goat cheese.
  6. Top the salad sticks with chopped walnuts and a drizzle of honey balsamic vinaigrette.