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Pretty good, I used canned beets.The dressing is delicious.
What happen to putting the red onions in the salad. Was on the shopping list, but instruction to put in the salad.
Whoops, Delores, there certainly are not any red onions in this recipe. Sorry it was on the shopping list!
delicious combination of ingredients. this is the star of the meal.
I’m so glad you like the salad Giantsfan!
Love this combination and add pomegranate seeds if any are on hand. Great flavor, texture and mouth experience. Yummy.
I love this recipe! I peel the beets and chop before roasting to cut time but thats the only difference.
I made the salad as written and a 2nd time with gorgonzola – both wonderful! Also used the combo in a sandwich: sliced beets, arugula, goat cheese with a drizzle of dressing on a homemade ciabatta roll! Emma, my first ciabatta attempt … used my sourdough starter, the flour/water/salt ratios in your ciabatta recipe and the method from the tartine recipe. I don’t have a stand mixer but made a smallish batch and used my hand held which has dough hooks – maybe 3-4 minutes before the 4 hour rest.
Beets – it probably doesn’t save a lot of time overall, but I do them in an electric pressure cooker: 1 cup water, beets scrubbed on the steamer rack, 22 minutes high pressure/natural release. Skin slides off in cool water.
Awesome tasting salad. Glad to see Elise posting again. Her recipes are the best.
Ah, thanks Jenny!
I just love the combination of beets and goat cheese! This looks delicious
Arugula or “rucola” as we call it in Italy is very popular in many Italian dishes. Its slightly bitter taste makes it ideal to be paired with meat and cheeses. My favourite is with parmesan and balsamic vinegar.
I love your salad, the beetroot adds a touch of colour whilst the goat cheese adds some creaminess to it. Yum!
I made this for Thanksgiving and it was a HUGE hit! Thank you Simplyrecipes, you have done it again!
We used nasturtium leaves with romaine and steamed young fresh beets from our garden–no peeling necessary. Yum!
A little french restaurant in Philly makes a similar salad like this. I made my own version at home last week and it was great. The beets were from the garden. Instead of arugula I used spinach and mixed spring greens, thinly sliced sweet onions, and instead of walnuts I used macadamia nuts. The restaurant I like uses hazelnuts. I made the dressing with some honey and red wine vinegar and olive oil. The best part is I made a little crostini from a baguette and spread the chevre on top. It was really delicious.
Just made this salad (as directed) and added a thinly sliced granny smith apple for added crunch and flavor (not that it needs it!) My family LOVED it! There’s something magical that happens when beets are married with goat cheese ~ yum!
Love your web-site, Elise! (Anyone with a fondness for rhubarb is a friend for life!)
I came across your website this evening while searching for something to make with beets (I cooked some yesterday). I loved your recipe, it’s so simple. I had to adapt it a little, using mixed salad greens instead of arugula, and a mixture of pecans and almonds instead of walnuts, just because that is what I happened to have. Also, I toasted the nuts lightly in a heavy iron skillet before adding them.
I, too, used some left over Feta that I had, and I added some raisins that I found in the fridge. I roasted my beets in the oven for a firmer texture. For dressing, I used Briana french wine vinaigrette instead of mixing my own. My salad greens were a mix of arugula, mizuna, and watercress. This worked well. Thank you for an awesome recipe, it helped me cleared away all the left-overs in my fridge.
Fab recipe! Wonderful combination of flavours and textures.
Our grocer had run out of goats cheese so I used Feta and missed out the salt from the dressing. It seemed to work well – I will try it with the Chevre at some stage, tho.
Keep up the good work :-)
I like the way you describe putting the salad together, Elise. I was asked to jot down a similar salad recipe for a wedding shower recently, and had the hardest time trying to convey how much of each ingredient was necessary since I always make it to taste. My friend is a good cook so I was tempted to just list the ingredients and say, “It’s a salad. I think you can figure it out from here. ;)”
Have to agree with Madalyn on the beets! But I roast them in their skins on little beds of rock salt so they sorta steam/roast in their little skins and they are very easy to peel by hand, their skins just slip off.
I make a similiar salad with brie instead of goat cheese. Also to save time I buy beets from Trader Joes that are already cooked. I just chop them and throw them into my salad. I think I ate this salad for dinner for two weeks straight! Yum.
I make this salad with one change. I do not boil the beets, I roast them. (peel, cut up beets, salt, pepper, a drizzle of olive oil. 400 oven for 30 to 45 minutes) It really intensifies the flavor and the consistency of the beets is firmer. Candied pecans or candied walnuts are nice too.