Roasted Beet and Arugula Salad with Goat Cheese and Hazelnuts
This Roasted Beet and Arugula Salad with Goat Cheese and Hazelnuts is a wonderful dish that combines bright colors, fresh flavors, and textures that evoke a range of sensory experiences!
Servings: 6
Ingredients
For the Vinaigrette
- ½ teaspoon freshly grated orange zest
- 1 ½ cups orange Juice
- 2 tablespoons Extra-virgin olive oil or hazelnut oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon fresh thyme or lemon thyme
- 1 small shallot minced
- Kosher salt and freshly ground black pepper to taste
For the Salad
- 1 ½-2 pounds Roasted Beets diced or cut into wedges, depending on size
- 10 ounces baby arugula
- 4 ounces fresh goat cheese crumbled
- ½ cup Toasted Hazelnuts roughly chopped
Instructions
For the Vinaigrette
- In a small saucepan over medium-high heat, bring the orang juice to a boil. Reduce the heat and simmer, incovered, untili the juice is reduced to ⅓ cup, about 20-30 minute. Transfer the reduction to a small bowl and allow to cool to room temperature.
- Meanwhile, place the vinegar, oil, zest, thyme, and shallot in a jar with a tight fitting lid.
- When the orange juice is cooled, pour it into the jar and shake the vinaigrette to emulsify.
For the Salad
- Place the arugula in a large bowl. Drizzle ¼ cup of the dressing over the greens; toss to coat. At this time you can either place the greens on individual plates and top each plate with the beets, goat cheese, and hazelnuts and drizzle each plate with the remaining vinaigrette. Or you can transfer the dressed arugula to a serving bowl, top with the beets, goat cheese, and hazelnuts and gently toss. (If you toss the salld too much the goat cheese will break down and weigh down the arugula.) Enjoy!
Notes
Make ahead:
The beets can be roasted and stored in an airtight container in the refrigerator. Bring them to room temperature or warm them briefly in the oven or microwave before assembling the salad. The vinaigrette can be made and stored in the refrigerator, but do not add the shallot until serving time.
The beets can be roasted and stored in an airtight container in the refrigerator. Bring them to room temperature or warm them briefly in the oven or microwave before assembling the salad. The vinaigrette can be made and stored in the refrigerator, but do not add the shallot until serving time.
Nutrition
Calories: 234kcal | Carbohydrates: 19g | Protein: 8g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 9mg | Sodium: 144mg | Potassium: 637mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1468IU | Vitamin C: 43mg | Calcium: 136mg | Iron: 2mg
