Arugula Beet Salad with Candied Walnuts and Goat Cheese
Servings: 6 salads
Calories: 319 kcal
This beautiful and tasty Arugula Salad with beets, toasted candied walnuts, goat cheese and arugula has a delightful balsamic vinaigrette dressing and is perfect as a side salad or as a standalone lunch salad. Cooking the beets in the Instant Pot is the most convenient and easy way to cook beets.
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Equipment
Ingredients
Balsamic Vinaigrette Salad Dressing
- 3 tablespoon balsamic vinegar
- 4 tablespoon extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper powder
- ¼ teaspoon granulated sugar
Candied Walnuts
- 1 tablespoon ghee or butter
- 1 cup walnuts chopped
- 1 tablespoon brown sugar
Beets
- 6 medium beets
Salad
- 6 cups arugula
- 2 oz goat cheese crumbled
- Candied walnuts
- Beets
- Balsamic vinaigrette salad dressing
Instructions
Balsamic Vinaigrette Salad Dressing
- Combine balsamic vinegar, extra virgin olive oil, Dijon mustard, garlic, salt, black pepper and sugar in a small bowl.
- Stir with a whisk and set aside.
Candied Walnuts
- Combine butter or ghee, walnuts and brown sugar in a small frying pan.
- Saute until sugar has melted and walnuts are toasted.
- Cool on a silicone mat or parchment paper and set aside.
Instant Pot Beets
- Rinse the beets and trim the stems of the beets, leaving about 1 inch. (Leave the roots intact.)
- Fill inner pot with 1 cup water.
- Place beets in a steamer basket in the inner pot.
- Pressure cook for 15 minutes on High Pressure.
- Do a quick release of pressure and open the Instant Pot. [Read More: The Different Pressure Release Methods]
- Press Cancel to turn of Instant Pot. Open the lid and when cool enough to handle, remove steamer basket from inner pot.
- Cool Instant Pot beets completely.
- Cut off both ends of each beet.
- Peel beets with a vegetable peeler or remove skin by hand.
- Cube beets into ½ inch pieces.
Stovetop Beets
- Fill a large pot with water and add the beets to the water.
- Bring the water to a boil and reduce to a simmer.
- Cook beets until tender, about 45 minutes to one hour. Carefully drain the beets and allow to cool.
- Cut off both ends of each beet. Peel beets with a vegetable peeler or remove skin by hand. Cube beets into ½ inch pieces.
Air Fryer Beets
- Peel and cut the beets into 1 inch pieces.
- Preheat the air fryer to 380 degrees Fahrenheit (190 degrees Celsius).
- Toss the beets with a tablespoon of olive oil, salt, and pepper.
- Air fry the beets for 20 to 25 minutes or until the beets are cooked through, shaking the basket halfway through.
Assemble Individual Salads
- Start with a layer of arugula.
- Sprinkle goat cheese and candied walnuts.
- Add beet pieces.
- Drizzle with balsamic vinaigrette salad dressing.
Notes
- Substitute pecans for walnuts if you wish.
Nutrition
Serving: 1 serving | Calories: 319 kcal | Carbohydrates: 15 g | Protein: 7 g | Fat: 27 g | Saturated Fat: 6 g | Polyunsaturated Fat: 19 g | Cholesterol: 4 mg | Sodium: 287 mg | Fiber: 4 g | Sugar: 10 g
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