Beetroot, Goat Cheese, and Arugula Salad
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Beetroot, goat cheese and arugula salad - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 medium beet root vegetables, cooked and cut into quarters
- 6 cups arugula
- 1/4 cup balsamic vinegar
- 3 tablespoons shallots, thinly sliced
- 1 tbsp. honey
- 1/3 cup olive oil
- 1/2 cup toasted walnuts, coarsely chopped
- 1/4 cup dried cranberries or dried cherries
- 1/2 avocado, peeled, pitted and diced
- 100 g soft goat cheese, crumbled
We recommend
Cooking the dish according to the recipe:
- Line a baking sheet with foil. Preheat oven to 230°C.
Combine the vinegar, shallots, and honey in a medium bowl. Whisk, gradually adding the oil. Season the dressing to taste with salt and pepper. Add the beets to the small bowl with enough dressing and toss to combine. Place the beets on the prepared baking sheet and roast until lightly caramelized, stirring occasionally, about 12 minutes. Remove from the oven and let cool. - Combine the arugula, walnuts, and cranberries in a large bowl with a generous amount of dressing. Season the salad to taste with salt and pepper. Divide the salad among 4 plates. Arrange the beets on top of the salad. Sprinkle with avocado and goat cheese and serve.
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