Arugula, Beet and Goat-Cheese Salad

I marked this recipe when I still thought beets were a possible candidate for the bunch of purplish vegetables we’d gotten from the CSA. Although they weren’t beets at all, I still gave this a try to use our arugula. Plus, we had almost all the other ingredients on hand. I thought the combo of the sweetish beets, peppery arugula and creamy goat cheese worked well, but my husband couldn’t get over the beets. The cookbook we got the recipe from is one of our favorites for quick meals that don’t require a lot of ingredients. It’s a compilation of recipes from the Everyday Food magazine from Martha Stewart, and recipes are organized seasonally. (This recipe came from Fall, but generally we stick to the correct season.)

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Arugula, Beet and Goat-Cheese Salad, from the Everyday Food cookbook

• 1/2 cup walnuts
• 1 tablespoon finely chopped shallot
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh orange juice
• 3 tablespoons olive oil
• Salt and pepper
• 1 can whole beets, drained and sliced into 1/2 inch wedges
• 6 ounces soft goat cheese, at room temp.
• 8 ounces arugula
• 2 oz. (4 cups) frisee (we substituted romaine)

Scatter the walnuts on a baking sheet; toast at 350 degrees, tossing once, until golden brown, about 10 minutes. Let cool, then finely chop.
In a small bowl, whisk together ingredients 2-5, season. Place beets in a small bowl; pour one-third of dressing over beets; toss.
Form goat cheese into 12 equal balls. Roll balls in the walnuts, pressing into disks. Place arugula and lettuce in large bowl. Drizzle greens with remaining dressing and toss to combine. Divide among 4 plates, and top each serving with some of the sliced beets and 3 goat cheese disks.