Free Online Recipes
 |  

Sign Up login
 
 

Beet, Arugula and Goat Cheese Salad Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Beet, Arugula and Goat Cheese Salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8
Preptime   1 hr to prep/cook

Ingredients
6 oz fresh arugula, washed
3 medium beets, peeled and diced into 1/2 inch cubes
4 ounces creamy goat cheese
1 tablespoon aged balsamic vinegar
2 teaspoons honey
1 teaspoon corn starch
salt, pepper to taste
 

Instructions
Put diced beets in saucepan with enough water to barely cover beets. Add honey and balsamic vinegar, plus a dash of salt and a grind of pepper. Cover pan and bring to a boil, then turn down to low and simmer for 45 minutes or so, until beets are tender. Remove lid for last few minutes so juice will be concentrated a bit, leaving about 1 inch of liquid in the pan.
Mix the cornstarch with a little bit of water, then stir enough into the bubbling beets to just thicken the juice so it clings to the beets. Adjust seasonings to taste.
Spread 1/2 cup of arugula on a salad plate, spoon 1/3 cup of the beets over the top, and top the warm beets with a dollop of goat cheese.
Voila! No dressing needed.
Serving Suggestions
If you want to get fancy, pecorino shavings or sliced toasted hazelnuts could be added on top.


Originally Submitted
7/3/2013





0 Out of 5 from 0 reviews

You can add this Beet, Arugula and Goat Cheese Salad recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.