Beet and Goat Cheese Salad

Name: Beet and Goat Cheese Salad
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 lb beet; 3 cups arugula; 4 oz goat cheese; 2 tbsp balsamic vinegar; 4 tbsp olive oil; 1 shallot; 1 tbsp honey; salt; black pepper

Roasted beets with peppery arugula, creamy goat cheese, and a tangy vinaigrette, a composed salad that feels restaurant-elegant.

35 min · Beginner · 240 cal · 8g protein · $2.20/serving · French

Vegetarian Light Meals Quick & Easy

35minutes

4servings

240calories

8gprotein

$2.20per serving

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Ingredients (serves 4)

1 lb beet
3 cups arugula
4 oz goat cheese
2 tbsp balsamic vinegar
4 tbsp olive oil
1 shallot
1 tbsp honey
salt
black pepper

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Instructions

1
Preheat oven to 400°F. Wrap beets in foil and roast for 25 minutes until tender.
2
Remove from oven and let cool until you can handle them. Peel and cut into wedges.
3
Mince shallot. Whisk together balsamic vinegar, honey, minced shallot, olive oil, salt, and pepper.
4
Toss arugula with vinaigrette and divide among plates.
5
Top each plate with roasted beet wedges and crumbled goat cheese. Serve immediately.