Beet Salad with Goat Cheese and Arugula

Posted on December 10, 2023

Beet Salad with Goat Cheese and Arugula

This colourful salad combines so many different flavours and textures - sweet beets, creamy goat cheese, crunchy walnuts and peppery arugula! Enjoy!

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Course Salad, Side Dish

Servings 8

Ingredients

Salad

6-8 cups arugula
6-8 cooked beets, diced See note below to roast or boil beets. Or buy prepackaged cooked beets.
1/2 to 1 cup goat cheese, crumbled
3/4 cup toasted walnuts

Dressing

1/2 cup olive oil
1/4 cup balsamic vinegar
1 Tbsp maple syrup
1 tsp Dijon mustard
salt and pepper to taste

Instructions

Place arugula in a large bowl or serving platter.
Top arugula with beets, goat cheese and walnuts.
Place dressing ingredients in a jar, add lid and shake well. Or, whisk together dressing ingredients in a cup.
Toss salad gently with dressing just before serving.

Notes

To roast beets: For best flavour, roast beets. Trim the beet roots and stems, leaving about 2 inches of stem on each beet. Scrub beets clean under cold water and pat dry. Wrap each beet completely in aluminum foil. Place beets on an aluminum foil lined baking sheet and roast in oven at 400 F for 45 minutes to 1 hour, or until the beets are fork tender. Remove foil and allow beets to cool, about 10-15 minutes. When beets are still warm but cool enough to touch, peel off the skins. If beets are completely cooled, it will be more difficult to remove the skins. (Note that the beets will stain your fingers. You may choose to wear plastic gloves or use paper towels. )

To boil beets: Trim the beet roots and stems, leaving about 2 inches of stem on each beet. Scrub beets clean under cold water. Place beets in a large pot and cover with water. Bring to a boil, then reduce to simmer. Cover and cook for about 30 minutes (for small beets) or 45 minutes to 1 hour (for large beets) or until the beets are fork tender. Drain beets and rinse under cold water. Remove the skins while the beets are still warm. If beets are completely cooled, it will be more difficult to remove the skins. (Note that the beets will stain your fingers. You may choose to wear plastic gloves or use paper towels.)

Keyword Beet Salad, Beet Salad with Goat Cheese and Arugula, Goat Cheese

Can you name this veggie?

Posted on November 7, 2023

Did you guess kalettes? If so, you’re correct!

Kalettes are a cross between kale and Brussels sprouts. They are about the same size as a Brussels sprout and look like a small bundle of purplish-green curly leaves with short stems. I saw them at my recent trip to Costco and love that they’re a product of Canada!

Both kalettes and Brussels sprouts are Cruciferous veggies which contain many wonderful nutrients including fibre, beta-carotene, folate, lutein, zeaxanthin – important for cancer prevention, heart health and eye health. Specifically, cruciferous veggies contain a group of natural, beneficial compounds called glucosinolates – these are responsible not only for the slightly bitter flavour but also for some of the cancer prevention properties.

The whole kalette is edible. Compared to Brussels sprouts, kalettes have a milder, slightly nutty flavour. You can roast kalettes (my favourite way to eat them!), sauté them or slice them thinly and eat them raw in a salad.

Here’s how to roast kalettes: Preheat oven to 475F. In a medium-sized bowl, toss about about 3 cups of raw kalettes and drizzle with 1-2 Tbsp olive oil. Add salt and pepper to taste. Pour onto a sheet pan lined with aluminum foil. Bake for about 10 minutes or until the leaves are tender and browned. If you prefer the kalettes crispier, bake them a little longer. It makes a great veggie side dish! Enjoy!

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