Arugula Salad with Roasted Beets and Goat Cheese
2014-07-03 11:19:06
Serves 6
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Ingredients
- 6 cups arugula, rinsed and dried
- 6 fresh beets, wash/scrubbed and ends trimmed
- 3 ounces fresh goat cheese, crumbled
- ¼ cup dried cherries
- ¼ cup slivered almonds
Dressing
- ½ cup white balsamic vinegar
- 1 medium shallot (thinly sliced)
- 2 T. honey
- 2/3 cup extra virgin olive oil
Instructions
- Dressing: Whisk together ingredients; season with salt and pepper and set aside.
- Preheat oven to 400 degrees. Wrap beets in a foil packet and roast for 45 minutes. When cool enough to hold, peel beets with hands (wear disposable gloves so that they don’t turn red). Dice beets.
- Toss arugula, beets, and cherries in a large serving bowl with just enough dressing to lightly coat (save extra dressing in fridge). Top with goat cheese and almonds.
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