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Mediterranean Vineyards

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Arugula, Fresh Chevre and Roasted Beet Salad with Orange Balsamic Dressing

Arugula, Fresh Chevre and Roasted Beet Salad with Orange Balsamic Dressing
Recipe Date:
September 20, 2019
Serving Size:
Cook Time:
Imperial (US)
In this recipe, the goat cheese mellows the pepperiness of the arugula, while the beets offer a sweet contrast to the arugula’s bitter notes. Chopped toasted walnuts add a meaty crunch to the salad. Young baby arugula is perfect for salads, and can easily be found in markets these days.
  • Salad Ingredients
  • 2 bunches, arugula
  • 5 ozs fresh chevre
  • 3 beets (preferably 3 different colors)
  • salt and pepper to taste
  • 1/2 red onion, sliced thin
  • 1/2 cup walnuts
  • tbsp olive oil or clarified butter (Ghee)
  • Orange Balsamic Dressing ingredients
  • 1/3 cup balsamic vinegar
  • 1/2 cup olive oil
  • tsp orange zest
  • 1 orange, juiced
  • 1 tbsp honey
  • 1 tbsp dijon mustard
  • salt and pepper to taste
Orange Balsamic Dressing Ingredients
Put all ingredients in a blender except the oil.
Mix all ingredients then drizzle oil in slowly while the blender is on.
Roasted Beets
Clean beets and trim stems to about two inches. Heat your oven to 450F. Use an oven-safe covered bowl or covered baking dish. Rub each beet with olive oil. Cook for 45 minutes to 2 hours, turning every 30 minutes. They are done when you can easily put a skewer through each beet. Let cool for 10 minutes. Cut off the ends. Run under cool water and rub beets to remove peels. Slice beets to ¼ inch thick.
Toasted Walnuts
Toss walnuts lightly in butter or oil. Cook in skillet for 2-5 minutes on medium heat until brown.  Store any leftovers in an air-tight container.
To Build Salad
Toss arugula with approximately ¼ cup dressing (enough so greens are coated nicely.) Put dressed greens on 6-8 plates. Top with cheese, 3 or 4 slices of onions and sliced beets. Sprinkle with walnuts and drizzle with additional dressing if desired.