Wednesday, November 7, 2012

Beet, Avocado & Goat Cheese Salad with Wild Arugula





As the days get colder, our bodies crave an extra boost of vitamins and what better way to answer the call than with the nutrition rich, low calorie and low fat crimson tuber — the bodacious beet. Roasted, chopped and combined with another nutritional powerhouse, rich buttery sliced avocado, along with creamy crumbled low fat goat cheese and spicy wild arugula. The results: one of my favourite heart smart year-round salads. Colourful, creamy, tangy and totally delicious. Wonderful on its own or sensational with grilled fish or seafood. Yum!



Beet, Avocado & Goat Cheese Salad with Wild Arugula
Serves 4

3 large red beets, washed with leafy tops removed
2 ripe avocados, peeled, pitted and sliced
4 oz goat cheese with herbs, at room temperature (I like Woolwich)
8 cups wild arugula

For the Vinaigrette:
1 shallot, minced

1 tbsp white wine vinegar
1 tbsp Dijon mustard

3 tbsp extra virgin olive oil
Maldon salt and freshly ground pepper, to taste



Preheat the oven to 475°F. Wrap each of the beets in aluminum foil and bake them for at least an hour, or until a knife pierces through easily. Allow them to cool, then using plastic gloves, peel the skins off. Cut the beets into small wedges and place in a bowl.

For the vinaigrette, whisk together the first four ingredients until well combined, then season with salt and pepper to taste. Cover until ready to use.

To serve, arrange the arugula, beets and sliced avocado on a decorative serving platter and garnish generously with crumbled goat cheese. Drizzle with vinaigrette to taste and sprinkle with some more Maldon sea salt for extra zing.