November 21st, 2024
Recipes
Beet and Goat Cheese Arugula Salad
Valentina P
- Difficulty
•
- Time 30"
Tender beets and tangy goat cheese are a perfect match to the licorice and anise flavor of fresh fennel. Add in some crunchy walnuts, arugula, and a simple balsamic vinaigrette - and you have a great light meal that's bursting with flavor and texture. The trick here though, is using a standard vegetable peeler to make the fennel slices papery-thin.
How To MakeDiet Type: Classic
Shopping List
-
Salad
- 2 ounces arugula
- 1/4 large fennel bulb
- 1 large beet bulb
- 1 1/2 ounces goat cheese, crumbled
- 1/2 cup chopped walnuts Balsamic Vinaigrette
- 3 tablespoons extra virgin olive oil
- 1 tablespoon quality balsamic vinegar
- 3/4 teaspoon dijon mustard
- 1/2 teaspoon agave syrup or honey
- salt and pepper, to taste
Instructions
- Step 1: Preheat the oven to 410°F. Peel the beet bulb(s), cut each in half, and wrap both halves in aluminum foil to create small beet parcels. Roast the beets on a lined sheet pan for 20 to 30 minutes, or until fork-tender (be sure to line the pan to avoid spilling beet juice). The exact timing will depend on the size of the beets. If you prefer not to roast, the beets can also be steamed until tender. Once cooled, slice the cooked beets.
- Step 2: Meanwhile, cut the fennel bulb into quarters and use a standard vegetable peeler to slice papery-thin ribbons from the fennel bulb. Finely slice any pieces that cannot be peeled. You should have about 2 small handfuls worth of sliced fennel.
- Step 3: Stir together the Balsamic Vinaigrette ingredients. Set aside.
- Serve: Toss the arugula lightly in some of the vinaigrette. Divide into bowls and top each evenly with the fennel, sliced beet, walnuts, and crumbled goat cheese. Drizzle with more vinaigrette and enjoy.
Nutrition
Tender beets and tangy plant-based cheese are a perfect match to the licorice and anise flavor of fresh fennel. Add in some crunchy walnuts, arugula, and a simple balsamic vinaigrette - and you have a great light meal that's bursting with flavor and texture. The trick here though, is using a standard vegetable peeler to make the fennel slices papery-thin.
How To MakeDiet Type: Plant-based
Shopping List
-
Salad
- 2 ounces arugula
- 1/4 large fennel bulb
- 1 large beet bulb
- 1 1/2 ounces plant-based cheese, crumbled (store-bought or homemade)
- 1/2 cup chopped walnuts Balsamic Vinaigrette
- 3 tablespoons extra virgin olive oil
- 1 tablespoon quality balsamic vinegar
- 3/4 teaspoon dijon mustard
- 1/2 teaspoon agave syrup
- salt and pepper, to taste
Instructions
- Step 1: Preheat the oven to 410°F. Peel the beet bulb(s), cut each in half, and wrap both halves in aluminum foil to create small beet parcels. Roast the beets on a lined sheet pan for 20 to 30 minutes, or until fork-tender (be sure to line the pan to avoid spilling beet juice). The exact timing will depend on the size of the beets. If you prefer not to roast, the beets can also be steamed until tender. Once cooled, slice the cooked beets.
- Step 2: Meanwhile, cut the fennel bulb into quarters and use a standard vegetable peeler to slice papery-thin ribbons from the fennel bulb. Finely slice any pieces that cannot be peeled. You should have about 2 small handfuls worth of sliced fennel.
- Step 3: Stir together the Balsamic Vinaigrette ingredients. Set aside.
- Serve: Toss the arugula lightly in some of the vinaigrette. Divide into bowls and top each evenly with the fennel, sliced beet, walnuts, and crumbled cheese. Drizzle with more vinaigrette and enjoy.
Nutrition
Tender beets and tangy nut-based cheese are a perfect match to the licorice and anise flavor of fresh fennel. Add in some crunchy walnuts, arugula, and a simple balsamic vinaigrette - and you have a great light meal that's bursting with flavor and texture. The trick here though, is using a standard vegetable peeler to make the fennel slices papery-thin.
How To MakeDiet Type: Paleo
Shopping List
-
Salad
- 2 ounces arugula
- 1/4 large fennel bulb
- 1 large beet bulb
- 1 1/2 ounces nut-based cheese, crumbled (store-bought or homemade)
- 1/2 cup chopped walnuts Balsamic Vinaigrette
- 3 tablespoons extra virgin olive oil
- 1 tablespoon quality balsamic vinegar
- 3/4 teaspoon dijon mustard
- 1/2 teaspoon agave syrup or honey
- salt and pepper, to taste
Instructions
- Step 1: Preheat the oven to 410°F. Peel the beet bulb(s), cut each in half, and wrap both halves in aluminum foil to create small beet parcels. Roast the beets on a lined sheet pan for 20 to 30 minutes, or until fork-tender (be sure to line the pan to avoid spilling beet juice). The exact timing will depend on the size of the beets. If you prefer not to roast, the beets can also be steamed until tender. Once cooled, slice the cooked beets.
- Step 2: Meanwhile, cut the fennel bulb into quarters and use a standard vegetable peeler to slice papery-thin ribbons from the fennel bulb. Finely slice any pieces that cannot be peeled. You should have about 2 small handfuls worth of sliced fennel.
- Step 3: Stir together the Balsamic Vinaigrette ingredients. Set aside.
- Serve: Toss the arugula lightly in some of the vinaigrette. Divide into bowls and top each evenly with the fennel, sliced beet, walnuts, and crumbled cheese. Drizzle with more vinaigrette and enjoy.
Nutrition
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Beet and Goat Cheese Arugula Salad
PT30M 2 ounces arugula 1/4 large fennel bulb 1 large beet bulb 1 1/2 ounces goat cheese, crumbled 1/2 cup chopped walnuts 3 tablespoons extra virgin olive oil 1 tablespoon quality balsamic vinegar 3/4 teaspoon dijon mustard 1/2 teaspoon agave syrup or honey salt and pepper, to taste Gluten Free Paleo Vegan 2 Servings
Ingredients:
