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Beet Salad with Goat Cheese and Arugula

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Beet Salad with Goat Cheese and Arugula

Beet Salad with Goat Cheese and Arugula

This colourful salad combines so many different flavours and textures - sweet beets, creamy goat cheese, crunchy walnuts and peppery arugula! Enjoy!
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Course Salad, Side Dish
Servings 8

Ingredients
  

Salad

  • 6-8 cups arugula
  • 6-8 cooked beets, diced See note below to roast or boil beets. Or buy prepackaged cooked beets.
  • 1/2 to 1 cup goat cheese, crumbled
  • 3/4 cup toasted walnuts

Dressing

  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 Tbsp maple syrup
  • 1 tsp Dijon mustard
  • salt and pepper to taste

Instructions
 

  • Place arugula in a large bowl or serving platter.
  • Top arugula with beets, goat cheese and walnuts.
  • Place dressing ingredients in a jar, add lid and shake well. Or, whisk together dressing ingredients in a cup.
  • Toss salad gently with dressing just before serving.

Notes

To roast beets: For best flavour, roast beets. Trim the beet roots and stems, leaving about 2 inches of stem on each beet. Scrub beets clean under cold water and pat dry. Wrap each beet completely in aluminum foil. Place beets on an aluminum foil lined baking sheet and roast in oven at 400 F for 45 minutes to 1 hour, or until the beets are fork tender. Remove foil and allow beets to cool, about 10-15 minutes. When beets are still warm but cool enough to touch, peel off the skins. If beets are completely cooled, it will be more difficult to remove the skins. (Note that the beets will stain your fingers. You may choose to wear plastic gloves or use paper towels. )
To boil beets:  Trim the beet roots and stems, leaving about 2 inches of stem on each beet. Scrub beets clean under cold water. Place beets in a large pot and cover with water. Bring to a boil, then reduce to simmer. Cover and cook for about 30 minutes (for small beets) or 45 minutes to 1 hour (for large beets) or until the beets are fork tender. Drain beets and rinse under cold water. Remove the skins while the beets are still warm. If beets are completely cooled, it will be more difficult to remove the skins. (Note that the beets will stain your fingers. You may choose to wear plastic gloves or use paper towels.)
 
Keyword Beet Salad, Beet Salad with Goat Cheese and Arugula, Goat Cheese

Chicken Quinoa Salad

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Chicken Quinoa Salad in a white bowl with 2 small white side plates

Chicken Quinoa Salad

The peppery arugula blends wonderfully with the quinoa and chicken for a delicious salad! The salad measurements are flexibile - use more or less, depending on what you have!
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Course Dinner, Main Course, Salad
Cuisine Mediterranean

Ingredients
  

Salad

  • 2 cups cooked quinoa (about 1 cup uncooked quinoa, and cook according to package directions)
  • 2 cups arugula
  • 1-2 cups cooked chicken (or search for my recipe for Mediterranean Chicken Kebabs)
  • 1/2 cup red onion, finely sliced
  • 1 cup cucumber, diced
  • 1 cup red pepper, diced

Dressing

  • 2 Tbsp olive oil
  • 2 Tbsp cider vinegar
  • 1 garlic clove, minced
  • 1 Tbsp lemon juice
  • 1/2 tsp dried oregano
  • 1/4 tsp pepper

Instructions
 

  • Add cooked quinoa and salad ingredients into a large bowl.
  • In a small bowl, whisk together salad dressing ingredients.
  • Drizzle dressing over salad and toss gently to coat.
Keyword arugula, avocado salad, Chicken kebabs, Mediterranean Chicken Kebabs, quinoa

Quinoa Salad with Beets, Oranges & Arugula

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Platter of quinoa salad mixed with red beets, oranges and arugula

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This salad is just bursting with flavours – earthy beets, fresh citrus and peppery arugula! The beets give the quinoa a beautiful red hue! Add feta cheese for an extra hint of creaminess.

Ingredients

  • 1 cup quinoa
  • 2 cups water
  • 2 cups arugula
  • 4-5 cooked beets (about 1 lb)*
  • 1 orange
  • Optional: feta cheese

Dressing

  • 2 T olive oil
  • 2 T red or white wine vinegar
  • 1/2 tsp sugar
  • salt and pepper to taste

*You can roast, steam or boil beets. Or use packaged, pre-cooked beets.

Instructions

  1. Rinse quinoa. Place quinoa and water in a small saucepan on high heat. Bring to boil, then reduce heat to medium-low and cover. Cook for about 10-12 minutes or until the liquid is absorbed. Fluff with a fork and allow to cool.
  2. In a small bowl, whisk together olive oil, vinegar, sugar, salt and pepper.
  3. Peel and dice beets. Peel orange and remove white pith. Cut each orange segment into thirds or quarters.

  4. In a large serving bowl, combine quinoa and arugula. Gently mix in beets and orange segments. Add dressing and toss lightly. Optional: Sprinkle feta cheese over salad before serving.

    Makes 6 servings

 

 

 

Recipe – Prosciutto-wrapped Mango Bites

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Prosciutto wrapped mango bitesI found this fantastic appetizer recipe at myrecipes.com. Just 5 ingredients and takes 10 minutes to make. The taste is out of this world! Definitely a keeper!

Ingredients
1 ripe mango, peeled
1 ½ cups loosely packed arugula
1 package fresh basil
4 very thin slices of prosciutto or ham
1/4 teaspoon coarsely ground pepper

Preparation
1. Cut mango into 1/4- to 1/2-inch slices (about 16 slices in total). Place 1 mango slice on top of 3 arugula leaves and 1 to 2 basil leaves.
2. Cut each prosciutto slice lengthwise into 4 strips. Wrap center of each mango bundle with 1 prosciutto strip. Arrange on a serving platter, and sprinkle with pepper.

To make ahead, prepare recipe as directed. Cover with damp cloth and chill 30 minutes.

Options: You can substitute slices of honeydew, cantaloupe, apple or pear for the mango. If using apple or pear slices, dip them in lemon or lime juice first to prevent them from browning.

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