Arugula, Beet, and Goat Cheese Salad
If you don't use a can, cooking fresh beets adds prep time to this salad, so consider making them a day ahead.
- Total Time:
- Servings: 4
Source: Everyday Food, November 2003
- 1 tablespoon shallot, finely chopped
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh orange juice
- 3 tablespoons olive oil
- Coarse salt and ground pepper
- 1 can (15 ounces) whole beets, drained and sliced into 1/2-inch wedges or 3 medium roasted beets, peeled and cut into 1/2-inch wedges
- 1/2 cup toasted walnuts, finely chopped
- 6 ounces soft goat cheese, room temperature
- 8 ounces (1 bunch) arugula, stemmed and washed well
- 2 ounces (4 cups) frisee
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.
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 discs.
Place arugula in a large bowl. Tear frisee into large pieces, and add to 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 discs.