Arugula, Beet, and Goat-Cheese Salad


Serves 4

  • 1 tablespoon finely chopped shallot
  • 2 tablespoons red-wine vinegar
  • 2 tablespoons fresh orange juice
  • 3 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1 can (15 ounces) whole beets, drained and sliced into 1/2-inch wedges or 3 medium roasted beets, peeled and cut into 1/2-inch wedges
  • 1/2 cup toasted walnuts, finely chopped
  • 6 ounces soft goat cheese, room temperature
  • 8 ounces (1 bunch) arugula, stemmed and washed well
  • 2 ounces (4 cups) frisee


Toasting Brings Out The Flavor Of Nuts. Scatter Walnuts On A Baking Sheet; Toast In A 350-degree Oven, Tossing Once, Until Golden Brown And Fragrant, About 10 Minutes.

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