Monday, April 7, 2014

Recipe: Beet and Arugula Salad

Another of my favourite home salads this is a cafe inspired side dish that goes perfectly with red meat.

Beet and Arugula Salad

2 cups baby arugula (rocket)
60g (2oz) soft goat's cheese or blue cheese 
2 slices red onion
1/3 cup walnut pieces
1/2 can/bottle of pickled whole beets (~220g or 8oz)
1 tbpsn olive oil
1 tbspn balsamic vinegar
salt & pepper to taste


  • Dice the onion into bite sized pieces and cut the beats into quarters
  • Place the beets, onions and argula in a salad bowl
  • Add the walnut, making sure to break up whole nut pieces
  • Add the oil and balsamic to the salad, then season with salt and pepper
  • Toss the salad thoroughly ensuring all the leaves are coated in the dressing
  • Crumble the cheese over the salad and then fold gently - do not rigorously toss the cheese through the salad or it will disintegrate
  • You can choose any soft white cheese to your taste, here I have used St Agur blue but Chevre or Danish Feta also work well
  • Serves 3 - per serve 219 calories, 6g net carbs, 18g fat

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