Image for Roasted Beet, Apple, Goat Cheese & Arugula Salad
Arugula Apple Salad with Cave Aged Cheese and Honey Vinaigrette
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  • CourseMain Dish, Salad
  • CuisineVegetarian
4 people
4 people
  • 2 shallots, minced
  • 6 Tbsp apple cider vinegar
  • 2 Tbsp honey
  • 2 Tbsp spicy brown mustard
  • 3/4 cup extra virgin olive oil
  • 2 ea beets
  • 2 ea apples, cored and sliced
  • 4 cups arugula
  • 12 oz goat cheese
  • 1 pinch salt
  • 1/8 cup pine nuts, toasted
Servings: people
  1. Preheat oven to 375°F. Wash beets under cold water and cut off the top and bottom.
  2. Toast pine nuts in a small pan until golden brown on med-high heat.
  3. Cut beets in half and toss with olive oil, salt & pepper.
  4. Lay out a large piece of tinfoil, top with a piece of parchment paper. Wrap and seal beets. (Or place beets in a greased baking dish and cover). Roast the foil package for 1 hour or until beets are tender when poked with a fork. Using rubber gloves or paper towels, rub the beets and the skins will just slide right off.
  5. To make salad dressing, combine minced shallots, vinegar, honey, mustard, and pinch of salt in a bowl. Mix slowly while whisking in olive oil.
  6. Place beets, arugula, and sliced apples in a large bowl and toss.
  7. Add desired amount of dressing to bowl and toss well.
  8. Crumble goat Cheese on top and serve.
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