Beet and Goat Cheese Arugula Salad
This vibrant salad features roasted, caramelized beets providing a sweet earthiness, perfectly complemented by tangy goat cheese and peppery arugula. Toasted walnuts and dried cranberries add texture and pops of flavor, all brought together with a bright balsamic vinaigrette. Finished with creamy avocado, it's a balanced and refreshing dish, ideal as a light meal or elegant appetizer.
Equipment
- 1 Baking Sheet
- 1 Whisk
- 2 Mixing Bowls One medium, one large
- 1 Chef's knife
- 1 Cutting Board
Ingredients
Main
- 1/4 cup balsamic vinegar
- 3 tablespoons shallots thinly sliced
- 1 tablespoon honey
- 1/3 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 6 medium beets cooked and quartered
- 6 cups fresh arugula
- 1/2 cup walnuts toasted, coarsely chopped
- 1/4 cup dried cranberries or dried cherries
- 1/2 avocado peeled, pitted, and cubed
- 3 ounces soft fresh goat cheese coarsely crumbled
Instructions
- 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.
Notes
For best results, ensure your beets are tender-cooked before roasting; pre-roasting or boiling them until fork-tender is crucial. The roasting step with vinaigrette is key for developing rich, caramelized sweetness. Always toast your walnuts to bring out their nutty flavor and add a superior crunch. When making the vinaigrette, gradually whisk in the olive oil to achieve a proper emulsion, and always taste and adjust seasoning (salt, pepper, and even a touch more honey or vinegar) before dressing the salad. Toss the arugula gently right before serving to prevent wilting. For optimal texture and flavor contrast, serve immediately.