Total time · 70 min

Beet and Goat Cheese Salad

Name: Beet and Goat Cheese Salad
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Ingredients: 600 g Beets; 100 g Arugula; 150 g Goat cheese; 60 g Walnuts; 4 tbsp Olive oil; 2 tbsp Balsamic vinegar; 1 tbsp Honey; to taste Salt; to taste Pepper

A Quebec-style beet and goat cheese salad that highlights Beets and Arugula.

Prep: 20 min
Cook: 50 min
Servings: 4

Indicative estimates

Energy per serving: ~196 kcal per serving partial estimate
Ingredient value: ~$3.70 partial estimate; 4 of 9 ingredients estimated

Ingredients

600 g Beets
100 g Arugula
150 g Goat cheese
60 g Walnuts
4 tbsp Olive oil
2 tbsp Balsamic vinegar
1 tbsp Honey
to taste Salt
to taste Pepper

Directions

43 min
Cook the whole beets in boiling water until tender, then let cool slightly.
10 min
Peel the beets and cut into wedges.
6 min
Toast the walnuts in a dry skillet until golden and fragrant.
4 min
Whisk together the olive oil, balsamic vinegar, honey, salt and pepper.
7 min
Arrange the arugula and beets on plates, crumble the goat cheese over top, sprinkle with walnuts and drizzle with the vinaigrette.