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Arugula Rocket Beet And Goat Cheese Salad


beets and goat cheese are a wonderful combination that is only enhanced by the walnuts. adapted from

Time: 20 minutes


  • 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 disks
  • 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

arugula  rocket   beet  and goat cheese salad image

Number Of Ingredients: 11


  1. shallot
  2. red wine vinegar
  3. orange juice
  4. olive oil
  5. coarse salt
  6. pepper
  7. beets
  8. walnuts
  9. soft fresh goat cheese
  10. arugula
  11. romaine lettuce


The classic combination of beets and goat cheese gets tossed with peppery arugula and bitter frisee for a light meal.

Recipe From

Provided by Martha Stewart

Time 20m


  • 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.

Arugula, Beet, and Goat Cheese Salad image

Number Of Ingredients: 10


  • 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


Recipe From

Yield Makes 4 servings


  • Preheat broiler.
  • Whisk together vinegar, mustard, and salt and pepper to taste, then whisk in 2 tablespoons oil. Toss beets with vinaigrette.
  • Arrange bread on a large baking sheet and brush tops with remaining tablespoon oil. Season with salt and pepper and broil 6 inches from heat 1 to 1 1/2 minutes, or until edges are golden. Remove 4 slices from oven. Turn remaining 4 slices over on baking sheet and spread thickly with goat cheese. Broil 1 minute more and transfer to plates. Top goat cheese with drained beets, onion, arugula, and remaining bread, toasted sides up.

Warm Goat Cheese, Beet and Arugula Sandwiches image

Number Of Ingredients: 8


  • 2 teaspoons balsamic vinegar
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons olive oil
  • 14- to 15-ounce can sliced beets, drained
  • 8 (1/2-inch-thick) bread slices from a round country loaf
  • 6 ounces soft mild goat cheese, softened
  • 4 very thin slices red onion, rings separated
  • 16 large arugula leaves


Quinoa has a light, fluffy texture when cooked, and can be used as an alternative to white rice or couscous in most dishes. The arugula has a rich peppery taste, and has an exceptionally strong flavor for a leafy green which goes well with the slightly nutty flavor of the quinoa.

Recipe From

Provided by slmcm

Time 1h35m

Yield 6


  • Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.
  • Bring quinoa and 2 cups water a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.
  • While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
  • Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.
  • Stir green onions, arugula, goat cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.

Quinoa, Beet, and Arugula Salad image

Number Of Ingredients: 12


  • ½ pound beets, peeled and sliced
  • 1 cup red quinoa
  • 2 cups water
  • ½ cup olive oil
  • ½ cup red wine vinegar
  • 1 ½ teaspoons white sugar
  • 1 clove garlic, crushed
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 green onions, sliced
  • 3 ounces arugula, chopped
  • 5 ounces goat cheese, crumbled


'Tartine' is the French word for a slice of bread with a topping. Spread herbed goat cheese on crusty bread and toss together beets, avocadoes and greens for an usual, beautiful meal that combines warm with cool, bitter with sweet, and creamy with crisp.

Recipe From

Provided by Kat

Time 25m

Yield 4


  • Preheat broiler for high heat. Line a baking sheet with foil.
  • Mix the goat cheese with the basil in a bowl. Spread cheese mixture evenly on four slices of bread. Place on prepared baking sheet.
  • Cook under preheated broiler until cheese has begun to turn golden brown, 3 to 5 minutes. Remove and set aside.
  • To make the vinaigrette, whisk together the mustard and vinegar in a small bowl until blended; season with salt and pepper to taste. Slowly pour in olive oil while continually whisking until dressing is smooth.
  • Place diced beets and mixed greens into a large bowl. Drizzle vinaigrette over top; toss to coat. Divide salad onto four chilled plates. Top with avocado and hazelnuts. Serve with goat-cheese tartines.

Avocado, Beet and Arugula Salad with Chevre Tartine image

Number Of Ingredients: 11


  • 4 ounces goat cheese, softened
  • 1 teaspoon dried basil
  • 4 (1/2 inch thick) slices crusty bread
  • 1 tablespoon Dijon mustard
  • 2 tablespoons balsamic vinegar
  • salt and pepper to taste
  • ¼ cup olive oil
  • 1 (15 ounce) can sliced beets, drained and diced
  • 1 (10 ounce) package mixed salad greens with arugula
  • 2 avocados - peeled, pitted and diced
  • ⅓ cup chopped toasted hazelnuts

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