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Balsamic-Honey Glazed Beets and Arugula Salad with Goat Cheese

 
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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

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
 

Ingredients

4 tablespoons balsamic vinegar
¼ cup shallots
thinly sliced
*
1 tablespoon honey
5 tablespoons olive oil
1 x salt and black pepper
to taste
*
4 large beets
cooked, peeled and cut into wedges, or 6 medium sized, quartered
*
8 cups arugula (roquette)
well washed and dried, or mixed greens
*
cup walnuts
coarsely chopped and toasted
cup cherries, dried
or dried cranberries
*
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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 58g (2.0 oz)
Amount per Serving
Calories 30285% of calories from fat
 % Daily Value *
Total Fat 29g 44%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 6%
Sugars g
Protein 10g
Vitamin A 0% Vitamin C 1%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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