Monday, January 23, 2012

Beets, Walnuts, Goat Cheese and Arugula...Oh, my!

I love a colorful meal!
I have to admit, I made this salad a couple months ago, when beets and arugula were in season (and arrived in my CSA box). However, if you can find these ingredients at the market, I see no reason why you can't make this salad now. It could also be altered: perhaps another type of green with roasted turnips instead. It takes a little bit of prep work, because the beets need to be cooked before you make the salad and dressing, but it's worth it! As you can see from the photo, this salad is super delicious and colorful. Remember, the more colorful your food is (without dyes, of course), the more nutrients you're ingesting, so dig in!

Beet, Walnut, Arugula & Goat Cheese Salad with Shallot Dressing
1/4C Balsamic Vinegar
3T Shallots, thinly sliced
1T Honey
1/3C Extra-Virgin Olive Oil
Salt and Pepper to taste

6 Medium-Sized Beets, cooked and cut into quarters
6C Fresh Arugula
1/2C Toasted Walnuts, coarsely chopped
1/4C Dried Cranberries, Cherries, or Currants
1/2 Avocado, peeled, pitted and cubed
3oz Soft Goat Cheese (such as Chevre), coarsely crumbled

-Line a baking sheet with foil, and preheat the oven at 450 degrees.
-Put vinegar, shallots and honey in a medium-sized bowl. Whisk until blended.
-Whisk in the oil, then season to taste with salt and pepper.
-Put beets in a small bowl, add some of the dressing, toss to coat.
-Put beets on the lined baking sheet, and bake until slightly caramelized, 10-15 minutes. Set aside and let cool.

-While beets are cooling, toss arugula, walnuts and fruit in a large bowl with enough vinaigrette to coat.
-If desired, season with salt and pepper.
-Arrange salad either in serving bowl or on four individual plates.
-Add the beets, avocado and goat cheese on top.
-Taste the rainbow!

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