Arugula (Rocket), Beet, and Goat-Cheese Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Beets and goat cheese are a wonderful combination that is only enhanced by the walnuts. Adapted from . Ingredients:
1 tablespoon shallot, finely chopped |
2 tablespoons red wine vinegar |
2 tablespoons orange juice |
3 tablespoons olive oil |
coarse salt |
pepper |
1 (15 ounce) can sliced beets, drained |
1/2 cup toasted walnuts, finely chopped |
6 ounces soft fresh goat cheese |
8 ounces arugula, stemmed and washed |
4 cups baby romaine lettuce |
Directions:
1. In a small bowl, whisk together shallot, vinegar, orange juice, and oil; season with salt and pepper. Place beets in a small bowl. Pour 1/3 of the dressing over beets; toss to coat.
2. Place walnuts in a shallow dish. With your hands, form goat cheese into 12 equal balls. Roll balls in walnuts, turning to coat completely, then flatten into disks.
3. Place arugula and romain lettuce in a large bowl. Drizzle greens with remaining dressing, and toss to combine. Divide among plates, and top each serving with some of the sliced beets and 3 goat-cheese disks.
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