Beet and Goat Cheese Arugula Salad

Okay, remember back here, when I said that I had found my beet recipe. That I no longer needed to search for a beet recipe. Well, I lied. Well, actually, I didn’t lie, I accidentally stumbled upon this recipe, while I was paging through Giada’s Family Dinners. I had just been to the Greenlife Grocery (kind of like a Whole Foods, only smaller), and had picked up, among other things, dried cranberries and walnuts. I all ready had the beets, arugula and avacado, so all I needed to pick up was some goats cheese. I am always looking for an excuse to pick up goats cheese, so it sounded like a winner.

And…it was a huge winner! The combinations are fantastic. The beets tasted just like the honey that they were roasted with. You know how when the food is so good, you just keep moaning, while your eating it? This was like that. The beets were sweet, the goat cheese was tangy, the avacado was creamy, the nuts added crunch. Just imagine how good this is for you, with the beets and the healthy fat in the avacado and the walnuts. I served it with some fresh baked bread. I wish I could get more uneven holes in my bread, but oh well.

There was plenty of dressing left over and I used it the next day on another salad. But I think if you wanted to turn this into a more substantial main dish salad, you could try what I am trying tonight, which is marinating some chicken breasts in the rest of the dressing, sauteing or grilling them and slicing them over the top. I’ll let you know how it turns out.

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  1. says

    The salad looks amazing. I really like the contrasting colours; the deep red of the beets and the dark green arugula and the white of the cheese. I have never cooked with beets before. I am adding this salad to my to try list.

  2. says

    I came across your site when I was searching for this recipe. I’ve never had beets before so I have no idea what I’m supposed to be looking for in terms of “doneness”. The recipe says to have cooked beets–Did you boil/roast/use canned before diving into the rest of the recipe? I ended up having the salad sans beats (but with the dressing ’cause it’s delish) because I could never tell if the beets were done. I tried roasting raw beets first before tossing them with the dressing and roasting them again. Any tips?

    I want to love beets,