Arugula and Beet Salad
I think of this Arugula Beet Salad as a Sister or Brother hmmm, maybe an Aunt or Uncle to that summer great Spinach Strawberry Salad. It just tastes like summer even in fall, probably why my wife asks for it all year round.
Beets are sweet with an earthy flavour but for our purposes we are going to be using pickled Beets. If you can find a jar or can of Pickled Beets go for it. If you can’t then check out my post on How to Pickle Beets. I give you two ways to do it, one quick and dirty and the other with fresh Beets.
Pickled Beets balanced with Honey Goat Cheese adds a nice sweet and sharp combo to the Salad. Adding Toasted Walnuts and Dried Cranberries compliment the earthiness of the Beets. And finishing with a Red Wine Vinegar dressing with Walnut Oil and Honey brings it all together.
Dressing up an Arugula Beet Salad
Your Arugula Beet Salad is best served fresh so add the dressing, toss and serve. Remember to reserve some Beets, Toasted Walnuts, Goat Cheese and Red Onion back until after the Salad is dressed. Sprinkle the Beets, Walnuts, Onion and Goat Cheese over the Salad for a nicer presentation and added pizzaz. Everyone will be drooling at the sight of it, but be careful some elbows might get raised on the way to the bowl.
As a cook it doesn’t get much better than people fighting over your food. We even like it when friends and family ask you to make it the next time you come over. Why, because it feel good to feel the Love in return 😉 .
Arugula & Beet Salad
Ingredients
- 140 g Arugula Package
- 1 C Toasted Walnuts
- 300 ml Pickled Beets Approx.
- 113 g Honey Goat Cheese Alternative; Plain Goat Cheese mixed with 1 Tbsp Honey
- 1/2 C Dried Cranberries
- 1/4 Red Onion Thinly Sliced
Dressing
- 3 Tbsp Red Wine Vinegar
- 1/3 C Walnut Oil
- 1 Tbsp Honey
- Larger Pinch Salt & Pepper
Instructions
- Unpack the Arugula and pull out any wilted or bad pieces. Wash it as needed, some packages come pre-washed.
- There are a couple ways to toast the Walnuts. First set your oven to 350°F line a baking tray with parchment, spread the walnut out and place in the oven. I hesitate to say how long, lets just say keep an eye on them after 5-6 minutes. The second way is on the stove preferable with a heavy bottom fry pan or cast iron. Don’t go anywhere, keep moving the pan so they don’t burn on the bottom. Your looking for a nice light brown color in spots, once you see those speed them on a cutting board to cool off.
- If you were able to find Pickled Beets great, if not make sure to check out my post on how to Pickle Beets. Drain the Beets and if they are whole cut them into halves or even quarters if there are large chunks.
- Next cut a Red Onion so you have 1/4 with the skin peeled. I like mine as thin as I can get it for this Salad I find it helps control the sharpness.
- Reserve a little of the Beets, Red Onion, Goat Cheese and Walnuts to garnish with at the end.
- Place the Arugula, Onion, Walnuts, cranberries and Beets into a mixing bowl. Crumble or tear the Goat Cheese into pieces and spread over the Salad.
Dressing
- The dressing couldn’t be more simple, three ingredients plus S & P. Place Everything into a mason jar or something with a tight lid, shake well and lovingly add to your Salad Greens.
- Toss lightly to spread the dressing around and transfer to whatever dish you are serving in. Finally add the remaining Beets, Red Onion, Goat Cheese and Walnuts over the top for a mouth watering presentation.