Beet And Goat Cheese Arugula Salad Recipes

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BEET AND GOAT CHEESE ARUGULA SALAD



Beet and Goat Cheese Arugula Salad image

This delicious beet arugula salad is tangy, sweet, and a bit salty. Perfect as a colorful side dish for just about any meal!

Provided by Natalya Drozhzhin

Categories     Salad

Time 30m

Number Of Ingredients 7

8 oz arugula
3 oz goat cheese
1 large apple
1 medium cooked beet
1/2 cup roasted walnuts
1/3 cup dried cranberries
1/3 cup beet dressing

Steps:

  • Make a batch of beet salad dressing.
  • Assemble the salad by placing the arugula leaves at the bottom of a large bowl. Top them with slices of apple and diced beets.
  • Top the salad with chunks of goat cheese.
  • Sprinkle with roasted walnuts and cranberries. Toss in the dressing right before serving. Enjoy!

Nutrition Facts : Calories 115 kcal, Carbohydrate 10 g, Protein 4 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 5 mg, Sodium 55 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

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

ARUGULA SALAD WITH BEETS AND GOAT CHEESE



Arugula Salad With Beets and Goat Cheese image

EASY healthy, Arugula Salad with Beets, Goat Cheese, and Walnuts! With a simple lemon vinaigrette. Perfect combo!

Provided by Elise Bauer

Categories     Salad     Quick and Easy     Arugula     Arugula Salad     Beet     Beet Salad     Goat Cheese     Salad

Time 1h10m

Yield 2

Number Of Ingredients 12

Salad Ingredients:
2 medium beets, cooked ( roasted * or boiled **) until a fork easily goes in one (about an hour), peeled, diced into bite-sized pieces
2 handfuls (about 2.5 ounces) fresh baby arugula
4 Tbsp goat cheese (about 1.5 ounces)
1/4 cup roughly chopped toasted walnuts
Dressing ingredients:
3 Tbsp extra virgin olive oil
1 1/2 Tbsp lemon juice
1/4 teaspoon dry powdered mustard
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Make the vinaigrette: Place dressing ingredients in a jar and shake to emulsify. Adjust ingredients to taste.
  • Assemble the salad: according to how much you want. Compose each dish with a handful of arugula leaves, a few cooked chopped beets, some crumbled goat cheese, and some chopped toasted walnuts.
  • Drizzle the salad with vinaigrette: (You may have a little extra vinaigrette.) Links: From Seed to Salad Bowl in Less than a Month - Farm Girl demonstrates how easy it is to grow arugula. Roasted Balsamic Beets here on Simply Recipes Pickled Beets here on Simply Recipes

Nutrition Facts : Calories 383 kcal, Carbohydrate 13 g, Cholesterol 10 mg, Fiber 3 g, Protein 9 g, SaturatedFat 7 g, Sodium 697 mg, Sugar 8 g, Fat 35 g, ServingSize Makes enough for 2 salads, UnsaturatedFat 0 g

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

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

Categories     Salad     Cheese     Bake     Roast     Goat Cheese     Arugula     Beet

Yield Serves 4

Number Of Ingredients 10

1/2 cup walnuts
1 tablespoon finely chopped shallot
2 tablespoons red-wine vinegar
2 tablespoons fresh orange juice
3 tablespoons olive oil
Coarse salt and fresh ground pepper
1 can (15 ounces) whole beets, drained and sliced into 1/2-inch wedges
6 ounces soft goat cheese, at room temperature
8 ounces (1 bunch) arugula, stemmed and washed well
2 ounces (4 cups) frisée

Steps:

  • Scatter the walnuts on a baking sheet; toast in a 350°F oven, tossing once, until golden brown and fragrant, about 10 minutes. Let cool, then finely chop and place in a shallow dish.
  • In a small bowl, whisk together the shallot, vinegar, orange juice, and oil; season with salt and pepper. Place the beets in a small bowl. Pour one third of the dressing over the beets; toss to coat.
  • With your hands, form the goat cheese into 12 equal balls. Roll the balls one at a time in the walnuts, turning to coat completely, then gently press with fingers to flatten into disks.
  • Place the arugula in a large bowl. Tear the frisée into large pieces, and add to the bowl. Drizzle the greens with the remaining dressing, and toss to combine. Divide among 4 plates, and top each serving with some of the sliced beets and 3 goat-cheese disks.
  • Roasting Beets
  • To roast, wrap 1 pound (about 5) small, well-scrubbed beets in 2 or 3 packets of foil; place on a baking sheet, and bake in a preheated 450°F oven until the beets are slightly soft to the touch, 45 minutes to 1 hour depending on their size. Cool the beets in the packets, then rub off the skins.

BEET SALAD WITH GOAT CHEESE



Beet Salad with Goat Cheese image

This is a delicious and easy salad which takes little time and is a great meatless main course. It uses beets, goat cheese, candied walnuts and baby greens. For a main dish salad, add chicken. Feel free to include more of your favorite vegetables too.

Provided by Donna

Categories     Salad     Vegetable Salad Recipes     Beet Salad Recipes

Time 40m

Yield 6

Number Of Ingredients 8

4 medium beets - scrubbed, trimmed and cut in half
⅓ cup chopped walnuts
3 tablespoons maple syrup
1 (10 ounce) package mixed baby salad greens
½ cup frozen orange juice concentrate
¼ cup balsamic vinegar
½ cup extra-virgin olive oil
2 ounces goat cheese

Steps:

  • Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
  • While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
  • In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
  • Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.

Nutrition Facts : Calories 347.5 calories, Carbohydrate 25 g, Cholesterol 7.5 mg, Fat 26.1 g, Fiber 3.2 g, Protein 5.3 g, SaturatedFat 5 g, Sodium 107.5 mg, Sugar 20.7 g

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.

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BEETS AND ARUGULA SALAD WITH GOAT CHEESE RECIPE
Toss the beets with ⅓ vinaigrette until evenly coated in a medium bowl. Gently Toss the arugula with remaining vinaigrette until well dressed. For both beets and greens, season with more salt and black pepper if needed. Divide the arugula among the serving plates. Top with the beets and sprinkle with the crumbled goat cheese. Serve and enjoy.
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ARUGULA SALAD WITH BEETS AND GOAT CHEESE RECIPE | RECIPES.NET
2022-03-22 Recipe Notes. To roast the beets, scrub the raw beets clean, coat with a little olive oil, wrap in aluminum foil, and roast in 400 degrees F oven for 1 to 2 hours, until fork tender
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Top Asked Questions

How do you make arugula salad with beets?
A simple 5-ingredient recipe for an arugula salad with beets and goat cheese. Whisk the olive oil, vinegar, mustard, a pinch of salt, and a few grinds of black pepper together in a large bowl. Add the beets and arugula and toss to combine.
How do you make salad dressing with beets and vinegar?
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.
How do you make arugula salad for dinner?
Assemble the Salad: Place the arugula, sliced apples, and beets in a large bowl. Next, top the salad with chunks of goat cheese, roasted walnuts, and cranberries. Toss the Salad: Drizzle the dressing into the salad and toss it right before you plan to serve it. Enjoy as a side dish or topped with your favorite protein.
How to cook fresh beets from the garden?
Directions. 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...

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