Name: Beet & Goat Cheese Salad
Prep time: 10 min
Total time: 95 min
Ingredients: 1 pound red beets, trimmed; 1 cup balsamic vinegar, divided; 2 cups loosely packed arugula; 1 tablespoon extra-virgin olive oil; 0.25 teaspoon salt; 0.25 teaspoon ground pepper; 2 ounces goat cheese, crumbled (about 1/2 cup); 0.25 cup chopped toasted walnuts

Beet & Goat Cheese Salad

3.7

(3)

3 Reviews

This stunning winter salad gets its sweet, earthy flavor from roasted beets and balsamic vinegar. Creamy goat cheese and peppery arugula add color and balance, while toasted walnuts add crunch. A mandoline is the best way to get thin, even slices from the roasted beets.

Karen Rankin

Updated on November 24, 2019

Prep Time:

10 mins

Additional Time:

1 hr 25 mins

Total Time:

1 hr 35 mins

Servings:

Yield:

6 cups

Nutrition Profile:

Egg Free Gluten-Free Vegetarian Soy-Free

Jump to Nutrition Facts

Ingredients

1 pound red beets, trimmed
1 cup balsamic vinegar, divided
2 cups loosely packed arugula
1 tablespoon extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon ground pepper
2 ounces goat cheese, crumbled (about 1/2 cup)
¼ cup chopped toasted walnuts

Directions

Preheat oven to 400 degrees F. Place a large piece of foil on a rimmed baking sheet; place beets in the center of the foil. Gather the sides of the foil up to make a packet; pour in 1/2 cup vinegar and seal the packet. Roast until the beets are very tender when pierced with a knife, about 45 minutes. Open the foil packet; let cool for 30 minutes.
Meanwhile, bring the remaining 1/2 cup vinegar to a boil in a small saucepan over medium-high heat. Cook, without stirring, until reduced to about 3 tablespoons, about 10 minutes. Remove from heat (the mixture will thicken as it cools).
When the beets are cool enough to handle, peel them, then slice very thinly with a knife or a mandoline. Arrange the sliced beets, overlapping slightly, on a platter.
Toss arugula with oil, salt and pepper in a medium bowl; arrange on top of the beets. Sprinkle with goat cheese and walnuts; drizzle with the balsamic reduction.

Tips

To make ahead: Roast beets (Step 1) and refrigerate for up to 1 day.

Nutrition Facts (per serving)

225	Calories
12g	Fat
23g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 1/2 cups
Calories 225
% Daily Value *
Total Carbohydrate 23g	8%
Dietary Fiber 4g	14%
Total Sugars 18g
Protein 6g	12%
Total Fat 12g	15%
Saturated Fat 3g	15%
Cholesterol 4mg	1%
Vitamin A 466IU	9%
Vitamin C 7mg	8%
Folate 144mcg	36%
Sodium 317mg	14%
Calcium 82mg	6%
Iron 2mg	11%
Magnesium 53mg	13%
Potassium 522mg	11%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.