Arugula Rocket Beet And Goat Cheese Salad Recipes

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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
Calories379.2 calories
Carbohydrate25.6 g
Cholesterol18.7 mg
Fat26.9 g
Fiber3.8 g
Protein9.9 g
SaturatedFat7.4 g
Sodium552.1 mg
Sugar4.6 g

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.

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
Calories0 g
Fat0 g
SaturatedFat0 g
TransFat0 g
Cholesterol0 g
Sodium0 g
Carbohydrate0 g
Fiber0 g
Sugar0 g
Protein0 g

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.

ROASTED BEET, ARUGULA, AND WALNUT SALAD



Roasted Beet, Arugula, and Walnut Salad image

Yummy fresh, sweet, and crunchy salad that is great for spring and summer. I highly suggest wearing an apron when cutting the beets.

Provided by Adelma Lilliston

Categories     Salad     Vegetable Salad Recipes     Beet Salad Recipes

Time 50m

Yield 4

Number Of Ingredients 7

3 large beets, peeled and cut into cubes
2 tablespoons olive oil, divided
½ teaspoon coarse salt, divided
¼ teaspoon ground black pepper, divided
1 bunch arugula, torn
⅓ cup walnuts
¼ cup balsamic vinegar
Calories230.8 calories
Carbohydrate23.8 g
Fat14 g
Fiber6.9 g
Protein6.2 g
SaturatedFat1.6 g
Sodium406.2 mg
Sugar16.3 g

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Mix beets, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper together on a baking sheet.
  • Roast in the preheated oven until beets are tender, about 40 minutes.
  • Mix roasted beets, arugula, walnuts, balsamic vinegar, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in a bowl until well combined.

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.

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