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 mins
Cook Time0 minutes mins
Total Time30 minutes mins
Course: Entree Salad, Salad
Cuisine: American
Servings: 6 servings
Calories: 409kcal
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
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.
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