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Ingredients
8 medium-size beets
½ cup walnut halves
1 bunch arugula, rinsed, dried, heavy stems removed
4 ounces fresh chèvre
4 tablespoons raspberry vinegar
3 tablespoons extra virgin olive oil
5 tablespoons walnut oil
Salt and freshly ground black pepper
Nutritional analysis per serving (4 servings)
20 grams carbs; 13 milligrams cholesterol; 502 calories; 14 grams monosaturated fat; 19 grams polyunsaturated fat; 8 grams saturated fat; 44 grams fat; 7 grams fiber; 713 milligrams sodium; 12 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash beets, and cut stems to 1 inch. Place in saucepan, cover with water, and simmer until tender, about 40 minutes.
- Step 2
Meanwhile toast walnuts in a dry skillet over medium heat. Set aside. Tear arugula into bite-size pieces, and place in a bowl. Dice chevre.
- Step 3
Beat vinegar and oils together. Season with salt and pepper. When beets are tender, drain, peel and slice them into a bowl. Toss with a third of the dressing. Toss arugula with half the remaining dressing.
- Step 4
To serve, arrange arugula on 4 salad plates. Arrange beets on top, and scatter with chevre and walnuts. Drizzle on remaining dressing.
Private Notes
Comments
Delicious! For those wondering the same things I was: 1 bunch arugula == 7oz. I replaced with 6oz (170g) of spinach, since there were no stems to remove. Raspberry vinegar substitute: 4 Tbsp white wine vinegar + 1/2 Tbsp raspberry jam (or even strawberry jam), gently warm and whisk together. I used small beets so cooking time was only ~20 minutes. Chevre == Goat Cheese. Flavors were great, really liked the toasted walnuts in it.
Delicious! I used Ben's sub for raspberry vinegar except used balsmatic instead of white wine. i also forgot the oil entirely and didn't notice until I came to write this note! Will be making this again!
Delicious! For those wondering the same things I was: 1 bunch arugula == 7oz. I replaced with 6oz (170g) of spinach, since there were no stems to remove. Raspberry vinegar substitute: 4 Tbsp white wine vinegar + 1/2 Tbsp raspberry jam (or even strawberry jam), gently warm and whisk together. I used small beets so cooking time was only ~20 minutes. Chevre == Goat Cheese. Flavors were great, really liked the toasted walnuts in it.
I followed the recipe except for the dressing. i didn't have walnut oil so I used more olive oil and a bit of honey. It was a good result. The recipe is a keeper.