Simple Balsamic on Arugula, Beet & Goat Cheese Salad

Arugula, Goat Cheese & Beet Salad

This is one gorgeous salad with the goat cheese & beets & home made balsamic

Have I ever told you I’m wild about Beets? We had a rough start, beets and I did, way back in elementary school. Canned beets, blech! But garden fresh beets? They’re another story altogether. So if you haven’t had beets in awhile, “…all I’ma sayin’ is give beets a chance…” ♬

Simple Balsamic on Arugula, Beet & Goat Cheese Salad
Simple Balsamic on Arugula, Beet & Goat Cheese Salad

Did you know that when you popped onto my blog you’d not only get great recipes, but also bad puns. No extra charge. But that leads me into this great salad. Jewel like beets, peppery arugula, and creamy goat cheese all punctuated with chewy dried cherries and crunchy pecans. It’s got everything you’d want in a salad.

If there’s a more perfect fall salad, I don’t know what it is. Until I make it, then that one will be my perfect salad…Seriously, this is a wonderful combo of flavors and textures that all play off each other beautifully. If you’ve got a thing about goat cheese, try a little fresh mozzarella in this. And if you like bacon, you couldn’t go wrong by adding a small handful.

Simple Balsamic on Arugula, Beet & Goat Cheese Salad
Arugula Beet & Goat Cheese Salad

Sometimes I’ve been horrified by the price of arugula at the store and substituted spinach or a combo of greens – this year I got smart and planted a couple of plants and they kept us in arugula all summer and way into fall. It’s October now and it’s still growing strong even after a couple of frosts…think about it for next year.

Look for goat cheese on special and use coupons for it – you’ll find coupons on hang tags or on the producer’s site and hang on to them until a sale hits. Dried fruits and nuts are usually at their lowest right before the winter holidays; I stock up then. If cherries are pricey, look for dried cranberries. They’re wonderful in this, too.

Simple Balsamic on Arugula, Beet & Goat Cheese Salad
Simple Balsamic on Arugula, Beet & Goat Cheese Salad

Arugula, Goat Cheese & Beet Salad

  • Servings: 4 - 6
  • Difficulty: easy
  • Print

  • 4 beets, cooked and quartered *
  • 4 – 6 cups fresh arugula
  • 1/4 cup pecans, coarsely chopped
  • 1/4 cup dried cranberries or dried cherries
  • 3 ounces soft fresh goat cheese, coarsely crumbled
  • Salt & pepper to taste
  • Simple Balsamic Vinaigrette

In a small bowl, toss beet quarters with enough dressing to coat. Set aside while the rest of the salad is being made.

Toast the pecans in a small pan over medium heat until fragrant. Set aside to cool.

Toss the arugula, pecans and cherries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Arrange the beets around the salad. Sprinkle with goat cheese, and serve.

* To cook beets: Cut off tops and stems. Wrap in a single layer in a foil packet. Roast in a 350 degree oven for about an hour, until tender when pierced with the tip of a sharp knife. When cool enough to handle, remove skins under running water – they should slip off easily, but if necessary, use a small knife . May be done a day or two ahead and refrigerated, well drained and tightly covered.

Adapted from Giada de Laurentiis

Nutrition Facts
Servings 6.0
Amount Per Serving
calories 254
% Daily Value *
Total Fat 18 g 28 %
Saturated Fat 3 g 17 %
Monounsaturated Fat 11 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 9 mg 3 %
Sodium 262 mg 11 %
Potassium 610 mg 17 %
Total Carbohydrate 20 g 7 %
Dietary Fiber 4 g 16 %
Sugars 13 g
Protein 6 g 12 %
Vitamin A 117 %
Vitamin C 35 %
Calcium 9 %
Iron 15 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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I’ll be sharing this recipe at our very own Throwback Thursday Link Party as well as Angie’s Fiesta Friday. The Fiesta is hosted this week by Elaine @ foodbod and Michelle @ O Blog Off.

40 thoughts on “Arugula, Goat Cheese & Beet Salad”

    1. I used to come across “rocket” every once in awhile when I was reading old cookbooks and never really knew what it was…this was pre-internet. I was so excited when I first learned it was arugula!!

  1. I Think you are either a beet person or you’re not a beet person! personally, I’m a beet person so this salad sounds fantastic!
    Should I be embarrassed that I love canned beets too!?!? Lol
    Thanks for sharing at Fiesta Friday!
    Michelle

    1. Sorry for the late reply, Michelle! WP seems to be having issues with their spam filters! Hey, any beet is a good beet, and after I fell in love with freshly roasted, I found the canned ones weren’t so bad. Just a little blander…

    1. This was the first time I planted arugula and I loved how I could just pinch off enough leaves for salad and it would just regrow…so prolific, as long as I kept up with deadheading the flowers…

  2. I freaking love beets. This salad simply can’t be beet! (I could not resist). Seriously, though – I love fancied-up salads like this. One of my favorite meals.

    1. I love the pun, lol, and thanks for taking the time to comment! 🙂 I always seem to want to eat a bit more when fall hits, so it’s nice how the beets kind of beef up a salad and make it seem so much more substantial….

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