No ImageArugula Salad with Beets and Goat Cheese

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  1. Delores

    What happen to putting the red onions in the salad. Was on the shopping list, but instruction to put in the salad.

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  2. giantsfan

    delicious combination of ingredients. this is the star of the meal.

    xxxxxyyyyy

  3. [email protected]

    Love this combination and add pomegranate seeds if any are on hand. Great flavor, texture and mouth experience. Yummy.

    xxxxxyyyyy

  4. Dee. G

    I love this recipe! I peel the beets and chop before roasting to cut time but thats the only difference.

    xxxxxyyyyy

  5. Liz

    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.

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