Fresh arugula is a peppery green that works perfectly in a full flavored salad. The arugula pictured here was purchased at a local Farmer’s Market. When I brought it home, I rinsed it in cold water, dried it and placed it the fridge sealed plastic bag. Fortunately, I had beets already roasted and diced, so the only prep was to make the salad dressing and assemble the salad. We enjoyed this salad for dinner al fresco in our backyard. It was truly refreshing on a very hot summer night!
Arugula Salad with Roasted Beets and Goat Cheese (serves 6)
6 cups arugula, rinsed and dried
6 fresh beets, wash/scrubbed and ends trimmed (or purchase ready-to-eat roasted beets from the produce department)
3 ounces fresh goat cheese, crumbled
1/4 cup dried cherries
1/4 cup slivered almonds
Dressing: 1/2 cup white balsamic vinegar, 1 medium shallot (thinly sliced), 2 tablespoons honey, 2/3 cup extra virgin olive oil. Whisk together, season with salt and pepper and set aside.
Preheat oven to 400°F. Wrap beets in a foil packet and roast for 45 minutes. When cool enough to hold, peel beets with hands (wear disposable gloves so that they don’t turn red). Dice beets.
Toss arugula, beets, and cherries in a large serving bowl with just enough dressing to lightly coat (save extra dressing in fridge). Top with goat cheese and almonds. Serve and enjoy!!