Beet, Goat Cheese and Date Salad
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Yields: 4
 
If you're going to have a salad it has to be packed with hearty and satisfying ingredients. I love the combination of spicy arugula, creamy goat cheese, the mild earthiness of golden beets and a touch of sweetness from chewy dates. Top off this delicious salad with crunchy pecans and a simple vinegarette dressing for the perfect balance of flavors and texture.
Ingredients
  • 4 cups fresh arugula
  • ⅓ cup dates, pitted
  • ½ cup pecans
  • 2 medium golden beets, roasted and sliced
  • 3 oz goat cheese
  • Champagne Vinegarette
  • ½ cup extra virgin olive oil
  • 3 tablespoons of champagne vinegarette
  • 1 teaspoon dijon mustard
  • 1teaspoon fresh garlic, minced
  • 1 teaspoon shallot, minced (optional)
  • pinch of salt and pepper
Instructions
  1. Preheat oven to 375.
  2. Wash and remove stems from beets. Wrap each beet in aluminum foil and place in preheated oven for 45 minutes to one hour.
  3. In the meantime assemble the remaining ingredients for the salad in a large bowl.
  4. In a small bowl whisk together all ingredients for dressing and set aside.
  5. When the beets are roasted through remove from oven and foil and set aside to cool.
  6. When they are cool enough to handle remove the skin using a paper towel.
  7. Half and slice the beets in ¼ inch slices.
  8. Add to the salad bowl and top with dressing.
  9. Enjoy
Notes
The beets can be made a day or two in advance and kept covered in the refrigerator until you are ready to assemble the salad.
Bleu cheese and walnuts would be a great substitute in this salad if that is your preference.
Recipe by Salt & Suede at http://www.saltandsuede.com/blog/lunch-and-dinner/beet-goat-cheese-and-date-salad/