Beet and Arugula Salad with Pomegranate Vinaigrette
I love my local market shopping where I usually get a lot of my inspiration for some of my dishes. As soon as I saw these golden beets, I couldn’t wait to use them. This refreshing salad of golden and red beets are paired with creamy goat cheese and a refreshing pomegranate molasses vinaigrette summer salad. Not only is it delicious, but good for you and easy to make.
Ingredients
- 3 medium size red beets 3 medium size golden beets
- 3 medium size golden beets
- Salt and pepper for roasting (1/2 tsp each)
- 6-8 cups baby arugula, rinsed and spun dry
- 3/4 cup goat cheese, diced or crumbled
- 1/2 cup pecans, lightly toasted
- Vinaigrette dressing:
- 1/2 cup extra virgin olive oil
- ¼ cup fresh lemon juice
- 3 Tbsp. pomegranate molasses
- 1 Tbsp. Dijon mustard
- 1 garlic clove, pressed or finely minced
- ¼ tsp sea salt
- ½ tsp black pepper
Instructions
- Preheat the oven to 400 degrees. Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. Place beets on a large piece of foil on a baking sheet. Drizzle with olive oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast until tender when pierced with a knife, about 45 minutes ( you can also, boil them in salted water)
- To make vinaigrette: In a jar, add all ingredients and shake well to combine and add to the salad. If not serving salad right away, shake the dressing again just before drizzling over the salad.
3. Place the arugula in a salad bowl or large platter and toss it with just enough vinaigrette to coat the leaves. Pour the remaining vinaigrette into a jar to serve on the side. Top the arugula with the roasted beets, walnuts and goat cheese. Enjoy!
Love these salads! Thank you so much for posting the recipes!!!!!!!!!