Recipe Details

Arugula and Roasted Beet Salad With Chevre Cheese Dressing

Number of Servings: 6

Serving Size: 1 cup

An appetizing prelude to any meal.

Name: Amount:
beets, stems removed and bottoms trimmed 3 small
white wine or champagne vinegar, or lemon juice for more of a citrus flavor 2 Tbsp
Dijon mustard 0.50 tsp
sugar 0.50 tsp
garlic clove, minced 1
chèvre goat cheese 1 Tbsp
olive oil 2 Tbsp
Salt and pepper to taste
washed baby arugula 6 cups
peeled, shredded carrots 1 cup

Preheat oven to 425°F. Wrap each beet in foil and place on a baking sheet. Roast the beets for 45 minutes to 1 hour until they are tender when pierced with a fork. Unwrap the beets and let cool.


Meanwhile, prepare the dressing: In a small bowl or measuring cup, combine the vinegar, mustard, sugar, and garlic. Whisk well. Add the cheese and whisk again. Slowly stream in the oil, whisking constantly, until the dressing is well mixed. Season with salt and pepper to taste.


Under running water, peel the beets by hand. Pat dry. Cut each beet into 6 wedges.


To assemble the salad: Divide the arugula among 6 salad plates. Top with carrots. Surround with 3 wedges of beets. Drizzle with the dressing.

Nutritional Information (per serving)
Calories 75
Calories from Fat 45
Total Fat 5g
Saturated Fat 1g
Cholesterol 0mg
Sodium 55mg
Potassium n/a
Carbohydrates 6g
Dietary Fiber 1g
Sugars 3g
Protein 2g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 1 Vegetable 1 Fat