Appetizers / Soups / Salads

Beet and Goat Cheese Arugula Salad is for Dinner.

Beet and Goat Cheese Arugula Salad takes 12 minutes to prepare.

Beet and Goat Cheese Arugula Salad takes 12 minutes to cook.

Beet and Goat Cheese Arugula Salad makes 4 servings.

The ingredients for Beet and Goat Cheese Arugula Salad are:

* 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
* 1/4 cup dried cranberries or dried cherries
* 1/2 avocado, peeled, pitted, and cubed
* 3 ounces soft fresh goat cheese, coarsely crumbled

Here is how you make Beet and Goat Cheese Arugula Salad:

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.Nutritional information is for 4 servings. Number of Servings: 4Recipe submitted by SparkPeople user RAEB84.

The nutritional information for Beet and Goat Cheese Arugula Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 336.8

• Total Fat: 22.2 g
• Cholesterol: 9.8 mg
• Sodium: 192.1 mg
• Total Carbs: 30.6 g
• Dietary Fiber: 7.3 g
• Protein: 7.7 g

Beet and Goat Cheese Arugula Salad is Italian cuisine.

The dietary needs meet for Beet and Goat Cheese Arugula Salad is Vegetarian