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Arugula, Fresh Chrevre and Roasted Beet Salad with Orange Balsamic Vinaigrette

Arugula, Fresh Chrevre and Roasted Beet Salad with Orange Balsamic Vinaigrette
Recipe Date:
July 17, 2021
Cook Time:
Imperial (US)
Who doesn't love beets? This salad is not only delicious, it's also healthy, featuring walnuts, beets, and arugula. Switch it up with different colors of beets or a different cheese such as gorgonzola, if you wish.
  • Balsamic Dressing Ingredients
  • 1/3 cup Balsamic Vinegar
  • 1 tbsp shallots, minced
  • 1 tsp orange zest
  • 1 orange, juiced
  • 1 tbsp honey
  • 1 tbsp dijon mustard
  • salt and pepper to taste
  • 1/2 cup olive oil
  • Salad Ingredients
  • 2 bunches Arugula
  • 5 ozs fresh chevre
  • 3 beets
  • salt and pepper to taste
  • 1/2 red onion, sliced thin
  • 1/2 cup walnuts
  • 1 tbsp olive oil

Put all dressing ingredients in a blender, except the oil.  Mix all ingredients then drizzle oil in slowly while the blender is on.

Roasted Beets

Clean beets and trim stems to about two inches. Heat your oven to 450ºF. Use an oven safe covered bowl or covered baking dish. Rub each beet with olive oil.  Cook for 45 minutes to 2 hours, turning every 30 minutes. They are done when you can easily put a skewer through each beet. Let cool for 10 minutes. Cut off the ends. Run under cool water and rub beets to remove peels. Slice beets to ¼ inch thick.

Toasted Walnuts

Toss walnuts lightly in butter or oil. Cook in skillet for 2-5 minutes on medium heat until brown.  Store any leftovers in air-tight container.

To Build Salad

Toss arugula with approximately ¼ cup dressing (enough so greens are coated nicely.) Put dressed greens on 6-8 plates. Top with cheese, 3 or 4 slices of onions and sliced beets. Sprinkle with walnuts and drizzle with additional dressing if desired.

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