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beet and goat cheese arugula salad


from giada de laurentis, every day italian.


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  1. Line a baking sheet with foil
  2. Preheat the oven to 450 degrees f
  3. Whisk the vinegar
  4. Shallots
  5. And honey in a medium bowl to blend
  6. Gradually whisk in the oil
  7. Season the vinaigrette
  8. To taste
  9. With salt and pepper
  10. Toss the beets in a small bowl with enough dressing to coat
  11. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized
  12. Stirring occasionally
  13. About 12 minutes
  14. Set aside and cool
  15. Toss the arugula
  16. Walnuts
  17. And cranberries in a large bowl with enough vinaigrette to coat
  18. Season the salad
  19. To taste
  20. With salt and pepper
  21. Mound the salad atop 4 plates
  22. Arrange the beets around the salad
  23. Sprinkle with the avocado and goat cheese
  24. And serve

Step 13

Total Time in Minute 32

Ingredients Count 11

cooking beet and goat cheese arugula salad

See More Relate Photo


Balsamic vinegar



Extra virgin olive oil

Salt & freshly ground black pepper




Dried cranberries


Soft fresh goat cheese

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