Beet Salad with Goat Cheese

Lorenza Ávila
A beet salad with goat cheese, tomatoes, and arugula with a delicious honey mustard dressing.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 4 beets, large
  • 1/4 cups olive oil
  • 1/4 cups sherry vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sesame oil, optional
  • 2 cups baby arugula
  • 2 cherry tomatoes, cut in half
  • 1/2 cups goat cheese, crumbled
  • salt, to taste
  • pepper, to taste
  • candied pecans, optional
Preparation
1h 20 mins
0 mins
Low
  • Preheat the oven to 180 degrees Celsius.
  • Wrap the beet in aluminum foil and bake until tender, about 45 minutes to an hour.
  • Let it cool and peel off the skin.
  • Slice the beet into thin rounds.
  • Prepare the dressing by mixing vinegar, oil, honey, mustard, salt, and pepper.
  • Arrange a bed of arugula on a plate, then a layer of beet and halved cherry tomatoes on top.
  • Sprinkle the goat cheese on top.
  • Put 2 tablespoons of dressing on each plate.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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