Arugula, Beet & Goat Cheese Salad Recipe

Goat cheese rolled in chopped, toasted walnuts adds unexpected crunchiness to this delightful summer salad.

1 shallot, finely chopped
2 tbsp red wine vinegar
3 tbsp olive oil
2 tbsp orange juice
Salt and freshly ground black pepper, to taste
1 can (15 oz.) whole beets, drained and sliced into 1/2″ wedges
1/2 cup toasted walnuts, finely chopped
6 oz. soft Canadian goat cheese, at room temperature
1 bunch arugula, stemmed and washed
4 cups frisée lettuce, torn into large pieces


Step 1: In a small bowl, whisk together shallot, vinegar, oil and orange juice; season with salt and pepper. Place beets in a small bowl and toss with 1/3 of the dressing to coat.

Step 2: Place walnuts in a shallow dish. Form goat cheese into 12 equal-sized balls. Roll balls in chopped walnuts to coat, then flatten into discs.

Step 3: Place arugula in a large bowl. Add frisée to bowl. Drizzle greens with remainder of dressing and toss to coat. Divide among plates, and top each serving with some of the sliced beets and 3 goat cheese discs.

© Hodgson

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