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Arugula Salad With Beets and Goat Cheese

Arugula Salad With Beets and Goat Cheese

This Arugula Salad With Beets and Goat Cheese is a delightful mix of flavors and textures, perfect for any meal.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Salad
Cuisine American
Servings 2 servings
Calories 250 kcal

Equipment

  • jar for dressing
  • Oven
  • pot

Ingredients
  

Salad Ingredients

  • 2 medium beets cooked (roasted or boiled), peeled, diced into bite-sized pieces
  • 2.5 ounces fresh baby arugula about 2 handfuls
  • 4 tablespoons goat cheese about 1.5 ounces
  • ¼ cup toasted walnuts roughly chopped

Dressing Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1.5 tablespoons lemon juice
  • ¼ teaspoon dry powdered mustard
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions
 

Method

  • Make the vinaigrette: Place dressing ingredients in a jar and shake to emulsify. Adjust ingredients to taste.
  • Assemble the salad: Compose each dish with a handful of arugula leaves, a few cooked chopped beets, some crumbled goat cheese, and some chopped toasted walnuts.
  • Drizzle the salad with vinaigrette: (You may have a little extra vinaigrette.)

Notes

The amount of ingredients shown is just a guideline for two servings. The actual amounts depend on how much salad per serving you want.

Nutrition

Serving: 1saladCalories: 250kcalCarbohydrates: 20gProtein: 6gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 320mgPotassium: 400mgFiber: 4gSugar: 4gVitamin A: 1500IUVitamin C: 20mgCalcium: 150mgIron: 2mg
Keyword arugula, beets, goat cheese, healthy, salad, Vegetarian
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