Arugula Rocket Beet And Goat Cheese Salad Recipes

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ARUGULA, BEET, AND GOAT CHEESE SALAD



Arugula, Beet, and Goat Cheese Salad image

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

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

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

Steps:

  • 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.

Nutrition Facts : Calories 376 g, Fat 32 g, Protein 13 g

ARUGULA BEET AND GOAT CHEESE SALAD



Arugula Beet and Goat Cheese Salad image

Arugula Beet and Goat Cheese Salad is a delicious, festive, and colorful salad for the holidays! It's sweet, tangy, juicy, and savory all at the same time. Best of all, loaded with nutrient-dense properties.

Provided by 2 sisters recipes

Categories     Salads

Time 40m

Number Of Ingredients 6

1 package (4-ounces) goat cheese
1 package (5-ounces) of fresh pre-washed arugula
one bunch of fresh beets (3 or 4 beets)
2 to 3 Tbsp. extra virgin olive oil
2 to 3 Tbsp. apple cider vinegar
salt to taste

Steps:

  • Cut off any greens of beets, rinse any debris and discard them.
  • On STOVE-TOP: Transfer your beets to a medium-size saucepan. Fill it with water, leveled with the beets. Cover with a lid.
  • Boil the beets on medium-low heat for about 25 to 30 minutes. Turn off the heat and leave them alone for an additional 20 minutes or more, or until a fork or knife can easily slide through them.
  • Drain and allow them to cool. Peel or lightly scrape the skins under running cold water, this will help the skins to fall off easily. Then chop and transfer to a bowl. Cover with clear wrap and chill.
  • With SLOW COOKER: Place the beets into a large slow cooker. Add 2 cups of water ( or more to cover the beets) and a 1/4 teaspoon of salt. Cover and cook on low for 8 hours, or on high for 4 hours, until they are tender. Remove, peel, chop, and chill.
  • In a small mixing bowl, whisk together olive oil and apple cider vinegar. Then season with Kosher salt to taste.
  • NEXT, grab a serving platter and scatter fresh arugula in a single layer. Scatter on top with chopped beets Then scatter chunks of goat cheese on top ( about half the package, 2-ounces).
  • Finally, drizzle over the entire platter with the apple cider vinaigrette and serve.
  • Best served chilled.

Nutrition Facts : Calories 162 calories, Carbohydrate 8 grams carbohydrates, Fat 11.7 grams fat, Fiber 1.7 grams fiber, Protein 7.5 grams protein, ServingSize 1 serving, Sugar 6.2 grams sugar

QUINOA, BEET, AND ARUGULA SALAD



Quinoa, Beet, and Arugula Salad image

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.

Provided by slmcm

Categories     Salad     Grains     Quinoa Salad Recipes

Time 1h35m

Yield 6

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

Steps:

  • 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.

Nutrition Facts : Calories 379.2 calories, Carbohydrate 25.6 g, Cholesterol 18.7 mg, Fat 26.9 g, Fiber 3.8 g, Protein 9.9 g, SaturatedFat 7.4 g, Sodium 552.1 mg, Sugar 4.6 g

ARUGULA (ROCKET), BEET, AND GOAT-CHEESE SALAD



Arugula (Rocket), Beet, and Goat-Cheese Salad image

Beets and goat cheese are a wonderful combination that is only enhanced by the walnuts. Adapted from Marthastewart.com.

Provided by KelBel

Categories     Salad Dressings

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

BEET AND GOAT CHEESE ARUGULA SALAD



Beet and Goat Cheese Arugula Salad image

Provided by Giada De Laurentiis

Categories     appetizer

Time 42m

Yield 4 servings

Number Of Ingredients 11

1/4 cup balsamic vinegar
3 tablespoons shallots, thinly sliced
1 tablespoon honey
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
6 medium beets, cooked and quartered
6 cups fresh arugula
1/2 cup walnuts, toasted, coarsely chopped
1/4 cup dried cranberries or dried cherries
1/2 avocado, peeled, pitted, and cubed
3 ounces soft fresh goat cheese, coarsely crumbled

Steps:

  • Line a baking sheet with foil. Preheat the oven to 450 degrees F.
  • Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
  • Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.

ARUGULA, BEET AND GOAT CHEESE SALAD



Arugula, Beet and Goat Cheese Salad image

What's the best way to serve a beet and goat cheese salad? Add bacon! Try this Arugula, Beet and Goat Cheese Salad as a tasty side dish tonight.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 2 as main course

Number Of Ingredients 8

1 large or 2 small beets, boiled for 30 minutes or until a fork can be easily inserted
6 cups loosely packed arugula, washed and spun dry
3 strips OSCAR MAYER Bacon, fried
4 oz. goat cheese
2 Tbsp. olive oil
1 Tbsp. HEINZ Balsamic Vinegar, or to taste
1 tsp. GREY POUPON Dijon Mustard
1 tsp. fresh lemon juice

Steps:

  • After the beets are cooked, when you are ready to make the salad, cut the ends off and slide the skin off (it will come off easily). Rinse the whole beets, and then chop them into bite-sized pieces.
  • Crumble the bacon into bite-sized bits.
  • Place the arugula in a bowl and add the chopped beats, and goat cheese, breaking it into pieces and distributing it over the salad.
  • Whisk the dressing together in a separate bowl, and gradually drizzle it over the salad, tasting as you go (some prefer a more lightly dressed salad).
  • Sprinkle bacon over salad before serving, so it stays crispy and doesn't get soggy.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

ROASTED BEET AND ARUGULA SALAD



Roasted Beet and Arugula Salad image

Make and share this Roasted Beet and Arugula Salad recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 10

6 medium beets, scrubbed (3 lbs.)
3/4 cup chopped walnuts (scant 4 oz.) or 3/4 cup pecans (scant 4 oz.)
4 bunches fresh arugula
1/4 cup cider vinegar
1 tablespoon Dijon mustard
1 tablespoon thawed frozen apple juice concentrate
1/3 cup finely chopped shallot (2 medium)
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/3 cup vegetable oil

Steps:

  • Preheat oven to 400°F Line baking sheet with parchment or foil. Pierce beets with a skewer or fork. Place on prepared baking sheet and roast until tender when pierced with tip of sharp knife, 1 1/4 to 1 1/2 hours. Set aside to cool slightly. Keep oven on.
  • Spread nuts in small baking pan and bake until fragrant, 5 to 10 minutes. Let cool; chop coarsely if necessary. Trim, rinse and dry arugula, then tear into bite-size pieces.
  • Make dressing: In medium bowl, whisk together vinegar, mustard, juice concentrate, shallots, salt and pepper. Gradually whisk in oil. Spoon half of dressing (about 1/3 cup) into small jar or bowl and set aside.
  • When beets are cool enough to handle, peel and cut each one into 8 or 12 wedges. Add to dressing in bowl and toss well to coat. (If desired, marinate beets, covered, in the refrigerator up to 2 days.)
  • To serve, in large salad bowl, toss arugula, marinated beets and reserved dressing. Sprinkle with toasted nuts and serve.

Nutrition Facts : Calories 179.7, Fat 16.4, SaturatedFat 1.9, Sodium 197.2, Carbohydrate 7.5, Fiber 1.6, Sugar 4.2, Protein 2.6

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