Beet Salad with Goat Cheese

Name: Beet Salad with Goat Cheese
Prep time: 80 min
Yield: 4
Cuisine: Internacional
Ingredients: 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

Lorenza Ávila

A beet salad with goat cheese, tomatoes, and arugula with a delicious honey mustard dressing.

Reviewed by Editorial Team of Kiwilimón

Published: 19-07-2010

Preparation

1h 20 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.

At the moment, this recipe does not have nutritional information.

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Beet Salad with Goat Cheese

Lorenza Ávila

Beet Salad with Goat Cheese

Ingredients

Preparation

Nutritional information

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