Beetroot, goat cheese and arugula salad – a detailed recipe cooking. 
Time: 45 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 medium beet root vegetables cooked and sliced into quarters
- 6 tbsp. arugula
- 1/4 Art. balsamic vinegar
- 3 tbsp. l finely chopped shallots
- 1 tbsp. l honey
- 1/3 Art. olive oil
- 1/2 tbsp. toasted, chopped walnuts
- 1/4 Art. dried cranberries or dried cherries
- 1/2 avocado, peeled, seedless and chopped cubes
- 100 gr. soft goat cheese, crumble
Recipes with similar ingredients: beets, arugula, Avocado, cheese goat, walnuts, honey
Recipe preparation:
- Cover the baking sheet with foil. Preheat the oven to 230 ° C. Mix vinegar, shallots and honey in a medium bowl. Whisk gradually adding oil. Season the dressing to taste with salt and pepper. Add beets to a small bowl with enough refuel and mix. Place the beets on the prepared sheet for bake and bake until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Remove from the oven and let cool off.
- Combine arugula, walnuts and cranberries in a large bowl with enough refueling. Season the salad to taste with salt and pepper. Put the salad on 4 plates. Put the beets on the salad. Sprinkle avocado and goat cheese and serve.
