Beet, Arugula, and Goat Cheese Salad

Name: Beet, Arugula, and Goat Cheese Salad
Total time: 3600 s
Yield: 4 to 6 people
Cuisine: American
Ingredients: 4 medium-size beets, cooked and diced into bite-size pieces; 2 tablespoons minced shallots; 3 tablespoons olive oil; 2 tablespoons balsamic vinegar; Salt and ground black pepper; Toasted pine nuts (optional); Baby arugula or baby spinach; 54 grams (1/4 cup) goat cheese; 1 tablespoon olive oil; 2 tablespoons milk; 1 teaspoon white vinegar; 1/2 teaspoon ground black pepper; 1/4 teaspoon salt

Ricardo @tallcook

Manhattan, New York, United States

Beet and goat cheese salad is good combination. This recipe, a simplified version of one by chef Andrew Carmellini, takes it to a higher level.

Ricardo @tallcook

Manhattan, New York, United States

Beet and goat cheese salad is good combination. This recipe, a simplified version of one by chef Andrew Carmellini, takes it to a higher level.

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Ingredients

1 hour

4 to 6 people

Beets
4medium-size beets, cooked and diced into bite-size pieces
2 tablespoonsminced shallots
3 tablespoonsolive oil
2 tablespoonsbalsamic vinegar
Salt and ground black pepper
Toasted pine nuts (optional)
Baby arugula or baby spinach
Goat cheese
54 grams (1/4 cup)goat cheese
1 tablespoonolive oil
2 tablespoonsmilk
1 teaspoonwhite vinegar
1/2 teaspoonground black pepper
1/4 teaspoonsalt

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Steps

1 hour

1

In a large bowl, combine shallots, oil, vinegar and a generous sprinkling of salt and pepper.
2

Add beets to bowl with shallot mixture, mix well and let marinate in the refrigerator for at least 30 minutes or up to 8 hours. Stir occasionally.
3

In a bowl, mix or whisk all ingredients for the goat cheese together until smooth. Keep whipping until cheese is fluffy and soft. Taste and season with additional vinegar and salt. Refrigerate until ready to serve.
4

To serve, pile beets on a bed of greens. Spoon dressing over the top. Spoon dollops of goat cheese mixture on and around the beets, then sprinkle with nuts, and serve immediately.