Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Beet Salad With Avocado, Arugula, and Goat Cheese Recipe
    Lost? Site Map

    Beet Salad With Avocado, Arugula, and Goat Cheese

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Cookgirl's Note:

    From deliciousliving magazine. For a beautiful presentation, try to locate mixed colors of beets (red, white, rainbow, golden for example.) To avoid the red beets from "bleeding" onto the other vegetables, keep separate until you are ready to compose the salad. A sprinkle of toasted nuts (pistachios, walnuts?) would be a delicious addition and freshly cracked black pepper was a nice final touch.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 1 1/2-2 lbs beets, mixed colors if possible
    • 1 small clove garlic
    • 1/4 teaspoon salt
    • 1 tablespoon fresh lemon juice
    • 2 tablespoons olive oil
    • 2 handfuls arugula greens (about 2-3 cups)
    • 2 ounces goat cheese (I tried chevre, but feta is ok, too!)
    • 1 small avocado, peeled and cut into long slices

    Directions:

    1. 1
      Trim beets, leaving an inch of the tails and stems, and then steam whole over boiling water until tender when pierced with a fork, but not too soft; you want some texture. (A medium-size beet, 3–4 ounces, takes about 25 minutes.).
    2. 2
      When done, cool, and then slip off skins. Cut beets into wedges or large dice, keeping different colors (if using) separate to avoid staining.
    3. 3
      Pound garlic in a mortar with ¼ teaspoon salt until smooth; then stir in lemon juice and olive oil, plus freshly ground pepper to taste.
    4. 4
      Toss each kind of beet in enough dressing to coat lightly. If any dressing remains, toss with arugula greens. Arrange greens on platter, and then beets.
    5. 5
      Crumble goat cheese on and around beets; then add avocado slices. (Tip: after slicing the avocado, I lightly drizzle lemon juice on it to avoid browning.).

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Beet Salad With Avocado, Arugula, and Goat Cheese

    Serving Size: 1 (161 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 173.8
     
    Calories from Fat 107
    61%
    Total Fat 11.9 g
    18%
    Saturated Fat 3.2 g
    16%
    Cholesterol 7.4 mg
    2%
    Sodium 235.4 mg
    9%
    Total Carbohydrate 14.5 g
    4%
    Dietary Fiber 4.3 g
    17%
    Sugars 9.5 g
    38%
    Protein 4.5 g
    9%

    The following items or measurements are not included:

    greens

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes