Roasted Beet and Arugula Salad with Pistachios and Goat Cheese
Roasted Beet and Arugula Salad with Pistachios and Goat Cheese is a side dish that serves 4. Watching your figure? This gluten free, lacto ovo vegetarian, and primal recipe has 243 calories, 7g of protein, and 15g of fat per serving. For $2.14 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. 14 people found this recipe to be delicious and satisfying. A mixture of goat cheese, balsamic vinegar, unsalted butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Garnish with Lemon. Overall, this recipe earns a not so excellent spoonacular score of 38%. If you like this recipe, you might also like recipes such as Roasted Beet and Greens Salad with Pistachios and Goat Cheese, Roasted Beet Salad With Goat Cheese And Arugula, and Roasted Beet, Arugula, Goat Cheese, and Candied Pecan Salad.
Servings: 4
Ingredients:
3 cups lightly packed arugula
¾ cup balsamic vinegar
2 bunches of beets, washed, tops removed
3 ounces goat cheese, crumbled
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
Equipment:
aluminum foil
oven
knife
sauce pan
Cooking instruction summary:
Preheat oven to 400 degrees.Toss beets with olive oil and wrap in a double-layered foil packet. Place in oven and roast for 45-60 minutes, or until beets are easily pierced with tip of knife. Set aside until cool enough to handle. Gently rub beets to remove skins. (Beets are notorious for staining everything in sight. Wear gloves and/or work carefully so you don’t splash beet juice on yourself. I often peel them under running water to minimize the chance of staining.) Quarter beets and refrigerate until ready to use.Pour vinegar into a small saucepan and heat over medium low for 20 minutes or until liquid is reduced by half. Remove from heat and stir in butter.Layer arugula leaves on large plate. Top with beets, crumbled goat cheese, pistachios and drizzle with balsamic glaze.
Step by step:
1. Preheat oven to 400 degrees.Toss beets with olive oil and wrap in a double-layered foil packet.
2. Place in oven and roast for 45-60 minutes, or until beets are easily pierced with tip of knife. Set aside until cool enough to handle. Gently rub beets to remove skins. (Beets are notorious for staining everything in sight. Wear gloves and/or work carefully so you don’t splash beet juice on yourself. I often peel them under running water to minimize the chance of staining.) Quarter beets and refrigerate until ready to use.
3. Pour vinegar into a small saucepan and heat over medium low for 20 minutes or until liquid is reduced by half.
4. Remove from heat and stir in butter.Layer arugula leaves on large plate. Top with beets, crumbled goat cheese, pistachios and drizzle with balsamic glaze.
Nutrition Information:
covered percent of daily need
