Balsamic-Honey Glazed Beets and Arugula Salad with Goat Cheese

Balsamic-Honey Glazed Beets & Arugula Salad with Goat Cheese

Name: Balsamic-Honey Glazed Beets and Arugula Salad with Goat Cheese
Yield: 4
Cuisine: Fusion
Ingredients: balsamic vinegar; shallots; honey; olive oil; salt and black pepper; beets; arugula (roquette); walnuts; cherries, dried; goat (chevre) cheese

Submitted by happyzhangbo

The balsamic-honey glaze gives the earthy beets a nicely caramelized flavor that goes very well with peppery arugula and creamy goat cheese. The toasted walnuts adds the nutty flavor and crunchy texture, which is well paired with the dried cranberries or cherries. A delicious combination and refreshing salad.

YIELD

4 servings

PREP

8 min

COOK

15 min

READY

25 min

Ingredients

TABLESPOONS BALSAMIC VINEGAR

CUP SHALLOTS
thinly sliced *

TABLESPOON HONEY

TABLESPOONS OLIVE OIL

X SALT AND BLACK PEPPER
to taste *

LARGE BEETS
cooked, peeled and cut into wedges, or 6 medium sized, quartered *

CUPS ARUGULA (ROQUETTE)
well washed and dried, or mixed greens *

⅔

CUP WALNUTS
coarsely chopped and toasted

⅓

CUP CHERRIES, DRIED
or dried cranberries *

⅔

CUP GOAT (CHEVRE) CHEESE
crumbled *

Directions

Preheat the oven to 450℉ (230℃) and line a baking sheet with a piece of foil.

Add the vinegar, shallots, and honey in a medium bowl, whisk until well blended.

Slowly add the oil and whisk until well combined.

Season with salt and pepper.

In a small bowl, add the beets and enough dressing, and toss until well coated.

Arrange the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring a few times, about 15 minutes. Set aside and cool.

Add the arugula, walnuts, and cranberries in a large bowl, toss with 2 to 3 tablespoons of vinaigrette (or to taste) until well coated and mixed.

Divide the salad among flour serving plates.

Top the salad with glazed beets and sprinkle goat cheese on top.

Serve and enjoy.