Season's Best Salads: Cucumber or Arugula with Roasted Golden Beets and Goat Cheese
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Category
Salad
These salads are bursting with fresh flavour and produce at its peak. The golden beets, with a milder, sweeter taste, will make beet lovers out of everyone.
Ingredients
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2 cucumbers, English or field (I used ones from our garden)
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1 ripe avocado, diced
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2 thinly sliced radishes
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1 green onion, sliced
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2 tbsp chopped Italian parsley, or mint
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salad dressing of your choice (a lemony one is a great compliment)
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salt and pepper, to taste
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4-6 cups arugula
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4 beets, roasted and sliced (Drizzle with oil, wrap in foil, bake at 400°F, 35 minutes. Cool then peel and slice)
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8 oz. goat cheese, crumbled
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2 tbsp olive oil
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2 tbsp balsamic vinegar
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1 tsp Dijon mustard
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salt and pepper to taste
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½ cup each of pine nuts, chopped pecans (or any other nut you like), pumpkin seeds and sunflower seeds
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2 tbsp olive oil
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3 tbsp maple syrup
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2 tbsp brown sugar
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½ tsp salt
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¾ tsp smoked paprika
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½ cup dried cranberries or cherries
CUCUMBER SALAD
ARUGULA SALAD WITH ROASTED GOLDEN BEETS AND GOAT CHEESE
BALSAMIC DRESSING
SALAD TOPPER
Directions
CUCUMBER SALAD
Combine cucumbers, avocados, radishes, green onions, and parsley in a serving bowl. Toss with dressing, season with salt and pepper. Serve immediately.
ARUGULA SALAD WITH ROASTED GOLDEN BEETS AND GOAT CHEESE
Lightly toss arugula with the balsamic dressing, place on plates. Place sliced beets on top, then salad topper, and goat cheese. Season with salt and pepper, drizzle with additional dressing if desired.
SALAD TOPPER
Combine nuts and seeds in a large bowl. Mix oil, maple syrup, brown sugar, salt and paprika in a small saucepan. Heat over medium heat for 3-5 minutes. Pour hot mixture over nuts, stir to combine.
Turn onto a parchment lined pan, bake at 350°F for 10 minutes, stir, and bake for 10 more minutes. Remove from oven, sprinkle cranberries over top, let cool