Beet, Goat Cheese and Date Salad
Prep time
Cook time
Total time
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.
Author: Danielle
Yields: 4
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
- Preheat oven to 375.
- Wash and remove stems from beets. Wrap each beet in aluminum foil and place in preheated oven for 45 minutes to one hour.
- In the meantime assemble the remaining ingredients for the salad in a large bowl.
- In a small bowl whisk together all ingredients for dressing and set aside.
- When the beets are roasted through remove from oven and foil and set aside to cool.
- When they are cool enough to handle remove the skin using a paper towel.
- Half and slice the beets in ¼ inch slices.
- Add to the salad bowl and top with dressing.
- 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.
Bleu cheese and walnuts would be a great substitute in this salad if that is your preference.
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