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Roasted Beet and Goat Cheese Salad Recipe

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This recipe for Roasted Beet and Goat Cheese Salad, by , is from The North Meets the South, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Peter Rix

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup balsamic vinegar
3 tbsp shallots, thinly sliced
1 tbsp honey
1/3 cup extra-virgin olive oil
Salt and freshly ground pepper

6 medium beets, cooked and quartered
6 cups arugula
1/2 cup walnuts, toasted and coarsely chopped
1/4 cup dried cranberries
1/2 avocado, peeled and diced
3 ounces soft fresh goat cheese, coarsely crumbled

Directions:
Directions:
Pre heat the oven to 450
Line a baking sheet with foil
Whisk the vinegar, shallots and the 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, walnuts 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 avocado and goat cheese and serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Wonderful salad for beet lovers . Can add fish or chicken for a full meal

 

 

 

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