Beet & Goat Cheese Salad

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Beet & Goat Cheese Salad

A delicious and easy salad which takes little time and is a great meatless main course.

0 min
PREP TIME
0 min
COOK TIME
0 min
TOTAL TIME
4-6
SERVING SIZE

Ingredients

  • 1 package baby arugula
  • 1 ½ lb. red beets, scrubbed
  • ½ cup ricotta salata or goat cheese (crumbled)
  • ½ cup pistachio nuts, chopped
  • 1 tbs. honey
  • 1 tsp. Dijon mustard
  • ¼ cup balsamic vinegar
  • salt & pepper, to taste
  • ½ cup extra virgin olive oil

Instructions

  1. Preheat oven to 350°.
  2. Bake beets until tender. Allow beets to cool.
  3. Peel and cut the beets into ½” pieces.
  4. In a small bowl whisk the mustard, honey, vinegar and salt and pepper. Slowly whisk in the olive oil.
  5. Place the arugula in a salad bow. Add the beets. Toss with some of the dressing. Then add the cheese and the nuts.
  6. Drizzle with more of the dressing, to taste.

Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.

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