Cooking From My Books: Arugula Salad With Beets and Goat Cheese

I’m back! After spending the last two weeks ingesting copious amounts of bacon and beef, it’s time to lighten up. So this week I’m featuring a salad that Brady created to spice up the menu of Adele’s Cafe. Enjoy!arugula-beet-saladarugula-beet-salad

1/4 cup balsamic vinegar
3 tablespoons shallots, thinly sliced
1 tablespoon honey
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
6 medium beets, cooked and quartered
6 cups fresh arugula
1/2 cup pecans, toasted, coarsely chopped
1/4 cup dried cranberries or dried cherries
3 ounces soft fresh goat cheese, coarsely crumbled

Line a baking sheet with foil. Preheat the oven to 450 degrees F.
Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
Toss the arugula, pecans, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the goat cheese, and serve.

  • July 6, 2016

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