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Beet and Goat
Cheese Arugula Salad
Giada de Laurentis, (via Food Network)

Inactive Prep Time: 10 minutes,  Cook Time: 12 minutes

Serves: 4

1/4 cup balsamic vinegar
3 tablespoons shallots, thinly sliced
1 tablespoon honey
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
6 medium beets, cooked and quartered
6 cups fresh arugula
1/2 cup walnuts, toasted, coarsely chopped
1/4 cup dried cranberries or dried cherries
1/2 avocado, peeled, pitted, and cubed
3 ounces soft fresh goat cheese, coarsely crumbled

Line a baking sheet with foil. Preheat the oven to 450 degrees F.
Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.

Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.

. . . . .
What’s in a beet?  Well…

Vitamins A, B6, C, K, Beta Carotene, Calcium, Folate, Iron, Magnesium, Maganese, Potassium, Riboflavin, Thiamin

Just a few of many benefits:
Vitamin A is an antioxidant (wrinkle protection (!)
Magnesium is essential for heart health
Potassium is important for your immune system and
Iron is essential for the oxygenation of your blood

All that and…Beets are high in fiber, low in fat and have no cholesterol.    Yay, beets! 
(I can’t eat mine without goat cheese and walnuts,
but still…
Yay, beets!)  

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Posted in 16Keeping House, 33Food and Wine, beets, canning jars, chutneys, Côté Ouest, Giada De Laurentiis, Italian recipes, jams, jellies, kitchen storage, minerals, preserves, recipes, root vegetables, vitamins.

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