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Arugula Beet Salad with goat cheese and avocado
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5 from 7 votes

Arugula Beet Salad with Goat Cheese

Arugula Salad with Lemon Vinaigrette and diced beets, avocado, candied pecans, goat cheese, radishes, and oranges makes an easy and delicious lunch or dinner.
Prep Time30 minutes
Cook Time0 minutes
Total Time30 minutes
Course: Entree Salad, Salad
Cuisine: American
Servings: 6 servings
Calories: 409kcal

Ingredients

Salad

  • 8 cups Baby Arugula
  • 4 radishes, thinly sliced
  • 1 cup orange segments
  • 1 medium avocado cut into medium dice
  • 1 cup beets cut into medium dice
  • ½ cup goat cheese crumbled
  • ¼ cup toasted or candied pecans, roughly chopped

Lemon Vinaigrette

  • 4 Tablespoons lemon juice, freshly squeezed
  • ¾ cup Extra Virgin Olive Oil
  • 2 Tablespoons shallots, minced, optional
  • 1 teaspoon sugar
  • 1 pinch Salt and pepper, or to taste

Instructions

Lemon Vinaigrette:

  • In a small food processor or blender, add lemon juice, sugar, salt, pepper, and shallot. Blend until smooth.
    If whisking by hand be sure the shallots are very finely minced.
  • Slowly drizzle in olive oil and blend until well combined.
    Set aside while making the salad. This dressing can be made up to 3 days ahead and kept refrigerated. Shake well before using.

Arugula Beet Salad:

  • Prepare all ingredients and toss gently with the arugula in a large bowl.
  • Add the lemon vinaigrette and gently toss again.
    Divide equally into bowls or salad plates. Or serve on a large platter or in a large bowl.

Notes

Nutrition

Calories: 409kcal | Carbohydrates: 12g | Protein: 6g | Fat: 39g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Cholesterol: 9mg | Sodium: 105mg | Potassium: 439mg | Fiber: 5g | Sugar: 7g | Vitamin A: 955IU | Vitamin C: 29mg | Calcium: 94mg | Iron: 1mg