Beet Salad with Balsamic Vinaigrette and Goat Cheese

Full of flavor, this beet salad combines earthy beets, acidic balsamic vinegar, and creamy goat cheese with a balsamic vinaigrette.   

Arugula gives a peppery bite, and oranges contribute a zesty brightness.   

This nutritious beet salad goes well with any meal and is both versatile and satisfying. Serve it as an appetizer or as a main course by adding roasted tofu or grilled chicken on top.  

Making salad dressing the first step is better than adding it last. Why? Saves time and mess!  

Make the vinaigrette in the same large bowl as the salad to save washing an extra bowl. The vinaigrette needs strong stirring to emulsify, and a large basin provides lots of space.  

Cut cooked beets with a chef's knife or paring knife if tiny. Beets should be peeled before cutting. The fastest way to get beets in every forkful for this dish is to dice or cube them.  

2-tablespoon extra-virgin olive oil 2 tbsp balsamic 1 tablespoon chopped shallot 3/4 teaspoon Dijon mustard 1/2 tsp Italian seasoning 1/8 tsp salt  

Ingredients

1-/8 tsp ground pepper 4 cups diced cooked beets (1 pound) Two cups loosely packed arugula Peel and segment 2 large oranges (see Tip). 2 ounces crumbled goat cheese  

Ingredients

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