Peppery arugula, juicy-sweet strawberries, creamy goat cheese, crunchy pistachios, and tangy quick-pickled shallots join together in an epic green salad that I’ve been eating all summer long.

Whether you’re looking for a summertime green salad to serve the family or a party-worthy side, this strawberry, arugula, and goat cheese salad fits the bill. I love it as a side dish, but it’s honestly perfect as a light meal, too. I constantly crave this strawberry arugula salad!

Table of Contents

• The Story Behind the Recipe
• Ingredients
• Arugula vs. Rocket
• Adaptations/Variations
• How to Make Strawberry, Arugula, & Goat Cheese Salad
• More Green Salad Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I love strawberries in more savory applications, like this strawberry caprese salad, or this strawberry salsa, or even in these brie and strawberry grilled cheese sandwiches!

I knew I wanted to make a strawberry and arugula salad, because I’ve been craving good green salads, plus arugula’s peppery flavors pair SO well with strawberries. I wanted to bring in all the elements of a good salad – crisp greens, a bit of sweet, creaminess from the goat cheese, crunchy pistachios, and a simple but full-of-flavor vinaigrette.

I threw together this strawberry arugula salad, and it was a winner right out of the gate!

Ingredients

• Arugula – I get the prepackaged baby arugula. It’s perfect (and easy!)
• Strawberries – Fresh strawberries, hull removed, then sliced lengthwise.
• Goat cheese – Plain chèvre is the perfect creamy touch in this salad.
• Pistachios – Salted pistachios add protein, crunch, and pretty color.
• Salt & pepper
• Quick-pickled shallots
• White wine vinaigrette

For the quick-pickled shallots:

• Shallot – just a medium one, sliced as thinly as you can.
• White wine vinegar
• Honey – I like using honey as a sweetener, but you can also sub in granulated sugar.
• Kosher salt

For the vinaigrette:

• Olive oil – I prefer extra-virgin for salads, but you can’t lose by just using your favorite.
• White wine vinegar – Use the vinegar from the quick-pickled shallots for the most flavor.
• Honey – Just a bit to sweeten the dressing and help it to emulsify (mix together). You can use granulated sugar if you prefer.
• Freshly ground black pepper

Arugula vs. Rocket

Have you ever heard of “rocket” in reference to a leafy green? If not, well, now you have! It’s what they call arugula across the pond in the United Kingdom, Australia, and elsewhere in the world. In fact, while it might be called “arugula” in North America, it’s really more commonly known as rocket throughout the rest of the world. (source)

The scientific name for arugula is Eruca sativa. The word “rocket” comes from “eruca,” and rocket can also be called roquette, rocket, garden rocket or rocketsalad. OR it can be called arugula! (source) Whatever you call it, these pungent and peppery greens are easy to grow, packed full of micronutrients, and are delicious to boot.

Adaptations/Variations

• If you’re shorter on time, you can leave out the quick-pickled shallots, or simply dice some to add to the dressing if you still want that shallot taste.
• Crumbled feta is a great sub for the goat cheese.
• Vegan/dairy-free version: I’ve been meaning to try this recipe for Vegan Goat Cheese. If you’re eating vegan and/or avoiding dairy, this recipe looks like the perfect solution!

How to Make Strawberry, Arugula, & Goat Cheese Salad

First, start pickling your shallots by placing your thinly sliced shallot in a small bowl. Warm the vinegar, honey, and salt and pour it over the shallots. Set it aside to “quick pickle” while you assemble the rest of your ingredients.

Layer the arugula and strawberries in a large bowl. Crumble on the goat cheese, then top with the pistachios.

After about 20 minutes of “pickling,” pull the shallots out of the vinegar mix (which you’ll keep for the vinaigrette). Top the salad with the shallots.

Make the vinaigrette by whisking together some of the vinegar from the shallots, olive oil, honey, and salt and pepper.

At this point, you can pour the vinaigrette right over the salad and serve it, or, what I like to do is pour about half the vinaigrette on, toss it, arrange a few extra strawberries, shallots, and pistachios over the top, and then pour on the remaining vinaigrette before serving.

More Green Salad Recipes

• Lemon-Garlic Kale Salad
• Massaged Kale & Chickpea Salad
• Simple Fall Green Salad
• Grilled Halloumi & Peach Salad
• Buffalo Chickpea Salad
• Cobb Salad

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Strawberry, Arugula, & Goat Cheese Salad Recipe

I'm obsessed with this salad! Peppery arugula is the base for sweet strawberries, creamy goat cheese, tangy shallots, and salty pistachios. This colorful salad is full of flavors and textures and honestly just might be the ultimate summer salad!

Course Salad, Side Dish

Keyword arugula strawberry salad, rocket salad recipe, strawberry arugula and goat cheese salad, strawberry arugula salad, strawberry rocket salad

Prep Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 273kcal

Author Kare

Ingredients

Quick Pickled Shallots

• 1 shallot thinly sliced
• 1/4 cup white wine vinegar
• 2 teaspoons honey or granulated sugar
• 1/2 teaspoon kosher salt

Salad

• 5 ounces arugula leaves about 7 cups; loosely packed
• 2 cups strawberries sliced
• 3 ounces goat cheese crumbled
• 1/4 cup salted pistachios
• salt & pepper

White Wine Vinaigrette

• 1/4 cup olive oil
• 2 tablespoons vinegar from shallots
• 1 teaspoon honey
• 1/8 teaspoon freshly ground black pepper

Instructions

• First, make the quick-pickled shallots. Thinly slice the shallot and put it in a small bowl or jar. To a small saucepan, over low heat, add the white wine vinegar, 2 teaspoons honey, and 1/2 teaspoon salt. Heat just until it comes to a simmer, then pour it over the shallots. Press down/stir the shallots to make sure they're submerged, then set aside.
• Assemble the salad. Add the arugula to a large bowl, and top with the strawberries, goat cheese, and pistachios. Reserve some of the toppings to arrange over the salad as garnish, if desired.
• Once the shallots have marinated for 20 minutes, pull them out of the vinegar (keep it for the dressing) and arrange on the salad.
• Make the vinaigrette. To a small bowl or jar, add the olive oil, 2 tablespoons of vinegar from the shallot mixture, honey, and black pepper. Whisk together until emulsified.
• Pour half of the vinaigrette over the salad and toss the salad until well-incorporated. Arrange any remaining toppings over the salad as garnish, if you wish. Drizzle the remaining vinaigrette over the top.
• Sprinkle of a pinch of salt over the salad and some freshly ground pepper, if desired. Serve immediately.

Notes

Serves 4 as a side or 3 as a main course. 

Make-ahead tips: You can make the shallots ahead of time and refrigerate them. You can also make the vinaigrette ahead of time, and refrigerate that. To make the entire salad ahead of time, add the arugula, strawberries, goat cheese, and shallots to a large bowl and cover tightly, storing separately form the vinaigrette. I would only go up to about 4 hours ahead of time, though, much longer than that and the strawberries will start to get soggy. Add the pistachios at the last minute to retain the crunch.

Nutrition

Serving: 1g | Calories: 273kcal | Carbohydrates: 14g | Protein: 7g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 10mg | Sodium: 381mg | Potassium: 334mg | Fiber: 3g | Sugar: 10g | Vitamin A: 960IU | Vitamin C: 48mg | Calcium: 101mg | Iron: 2mg

The post Strawberry, Arugula, & Goat Cheese Salad Recipe appeared first on Kitchen Treaty.

I’m obsessed with one-pot pasta – you know, the one Martha Stewart popularized just over a year ago, and the one that took the blogging (and general) world by storm?

Just in case you’re not sure what I’m talking about, here’s the deal. You put a bunch of stuff in a pot. Veggies, water or broth, seasonings, and dry pasta. Then you cook it on high, tossing and stirring, until just under 10 minutes later, your pasta is done. The veggies are cooked, a sauce has formed, magic has happened, dinner is served, dishes are all but nil.

One-pot pasta is a good thing indeed. Martha Stewart pun not intended.

Today, we bring you a one-pot pumpkin pasta that I am particularly proud of. It’s super creamy, super simple, super easy, super seasonal. One-Pot Creamy Pumpkin Pasta, my friends! You know I had to. (I’ve since shared another one-pot pasta recipe that uses a slightly different method. Equally delicious!)

This One-Pot Creamy Pumpkin Pasta cooks up in a flash and results in an incredibly creamy pasta. It cooks up so creamy, in fact, that it actually reminds me of a less-fattening Fettucine Alfredo. And it’s just as good! Except prettier. Because it’s orange.

I kept this one really simple. Linguine – it’s my one-pot pasta comfort zone. Broth, onions, garlic, pumpkin puree. A few red pepper flakes for heat. Nutmeg, creamy goat cheese (or a few alternatives – see the recipe for more), and a few flecks of parsley for color (and because parsley rules my world).

Good times right here.

This totally works as a main dish, but can also function as a substantial side if you desire. Either way, for us, it’s a big-time keeper.

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One Pot Creamy Pumpkin Pasta

Luxuriously creamy pumpkin pasta in 20 minutes! It’s possible with this super-simple vegetarian one-pot pasta recipe. My favorite easy fall dinner.

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 394kcal

Author Kare

Ingredients

• 8 ounces linguine pasta
• 4 cups low-sodium vegetable broth*
• 1 cup pumpkin puree
• 1/2 cup white wine I recommend Chardonnay or another wine that’s on the dry side
• 2 tablespoons olive oil
• 1/2 medium onion chopped small) (about 1 cup
• 3-4 large cloves garlic peeled & minced) (about 2 tablespoons
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon crushed red pepper flakes or more or less to taste
• 1 teaspoon kosher salt plus more to taste
• 1/4 teaspoon freshly ground black pepper plus more to taste
• 1 4-ounce log fresh goat cheese (chevre)** or, for a vegan version, 4 ounces of vegan cream cheese or vegan herbed cream cheese
• 1 small bunch parsley chopped

Instructions

• Add all ingredients except the goat cheese and parsley (and any additional salt and pepper) to a large, heavy pot – I use a 7-quart dutch oven.
• Place the pot over high heat and bring to a rolling boil. As soon as it comes to the rolling boil, set the timer for 9 minutes. Stir and toss with tongs as it cooks, stirring frequently for the first few minutes and then constantly as it thickens and begins to stick to the bottom of the pot. When the 9 minutes is up, the pasta should be tender and the sauce will have thickened slightly. If the pasta is not yet cooked, continue for one more minute. Remove from heat.
• Crumble goat cheese into the pasta. Stir gently until melted and combined. Let sit for 5 minutes (at this point, the pasta will seem somewhat soupy, but it will thicken as it sits).
• Stir and taste. Add additional salt and pepper if desired.
• Divide between bowls and sprinkle parsley over the tops.

Notes

*Vegetable broth note: I suggest low-sodium broth so that you can better control the amount of salt. If you only have full-sodium broth on hand, I suggest omitting or greatly reducing the salt and then adding it at the end to taste.

**Sour cream may be substituted for the goat cheese.

Dairy-free option:

Substitute 4 ounces of your favorite vegan cream cheese. I’m partial to garlic and herb vegan cream cheese – fabulous in this! Coconut cream also works. Also delicious without any cream or cheese.

Vegan option:

Follow dairy-free option and also make sure your pasta is egg-free.

Kid-friendly option:

Omit or greatly reduce the crushed red pepper flakes. You can sprinkle a few flakes over the top of the grown-ups’ portions when serving, if you’d really like a bit of heat.

Gluten-free option:

Use your favorite gluten-free pasta (I like brown rice pasta in this one!)

Nutrition

Serving: 1/4 of recipe | Calories: 394kcal | Carbohydrates: 53g | Protein: 12g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 10mg | Sodium: 956mg | Fiber: 4g | Sugar: 6g

The post One-Pot Creamy Pumpkin Pasta appeared first on Kitchen Treaty.

So BLTs aren’t really something we do around here. For one, I don’t eat the bacon, so mine is just an LT – lettuce and tomato. And his wouldn’t have tomato, so his is just a BL. So if I didn’t break out a tomato for just my sandwich, we’re looking at a … lettuce sandwich? An L? Yeah, probably not … unless that’s some fabulous thing I’m totally missing out on, and if so, please share now!

Lately, though, I’ve been thinking about BLTs. Maybe throw some fake bacon on mine? It’s not so bad, some of it. Or, scratch that. Just load up the veggies for mine. Maybe swap the tomato for olive-oil-soaked roasted red pepper. Maybe add a little goat cheese to the mix. Maybe swap the lettuce for baby arugula. And add bacon to his (and the bacon-obsessed toddler’s). And hey! Now it’s nothing like a BLT. Now we’ve got an RRPBAGCB.

Hmm. Doesn’t quite have the same ring to it.

Oh well. It’s still terrific, even if it lacks the cutesy name.

You start with rustic, chewy ciabatta bread – preferably warm, straight out of the oven. Add roasted red peppers – homemade is best – doused in olive oil and sprinkled with a little coarse salt. These are really the star of the show. (And, actually, if you consider stopping there, I’ll understand – in fact, just-plain-old roasted red pepper sandwiches are pretty great.)

Then a couple of layers of crunchy, peppery baby arugula and a crumble of soft, tangy goat cheese. Bacon if your tomato-hating carnivore would like, and then just a little extra drizzle of olive oil to make the whole dang RRPBAGCB sing.

The more initials the better, that’s what I say.

More Vegetarian Sandwich Recipes

• Ultimate Veggie BLT
• Vegetarian Club Sandwich
• Bahn-Mi Inspired Egg Salad
• Grilled Veggie Sandwich
• Chickpea Salad Sandwich
• Cauliflower Steak Sandwich
• The Perfect Grilled Cheese

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Roasted Red Pepper, Baby Arugula, & Goat Cheese Sandwiches with Optional Bacon

Inspired by a BLT, but not really a BLT at all. Chewy ciabatta bread is loaded with gorgeous roasted red peppers, zippy arugula, creamy goat cheese, a little olive oil and black pepper, and bacon – if you choose.

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 sandwiches

Author Kare

Ingredients

• 1/2 loaf ciabatta bread I like the half-loaf size from Trader Joe’s – it’s perfect for these sandwiches
• 8 ounces roasted red peppers preferably in olive oil
• 1/2 cup baby arugula rinsed and dried
• 2 ounces goat cheese chevre
• Kosher salt
• Freshly ground black pepper

If adding bacon, per sandwich add:

• 2 slices bacon cooked, drained, and cooled

Instructions

• Slice the ciabatta bread in half lengthwise and then cut about a five-inch hunk of bread for each sandwich. Lay sandwich inside-up and begin layering.
• First, add a couple of layers of the roasted red peppers. Sprinkle lightly with kosher salt. I add a little more salt for the veggie sandwich, and just a tad for the carnivore’s sandwich because it will have the natural saltiness of bacon, too. Pile a handful of arugula onto each sandwich, then crumble the goat cheese onto the arugula, dividing evenly between the two sandwiches. Lay the bacon on top, if using. Drizzle a teaspoon or so of the olive oil from the roasted red peppers onto the top of the whole thing and lightly dust with black pepper.
• Close up those sandwiches, slice in half, and serve!

The post Roasted Red Pepper, Baby Arugula, & Goat Cheese Sandwiches (Bacon Option) appeared first on Kitchen Treaty.

A few months back, I was waiting for a coffee at Starbucks and found myself toying with the idea of finding a CSA to take part in. I turned around, and there was a Lucky Dove Farm flyer tacked to the wall.

Dana is a stay-at-home-mom with a small CSA operation and big dreams. I’m thrilled to be a part of her CSA and I can’t wait to pick up my boxes every week this summer. Fridays are going to be awesome.

The first box was on the small side as it’s so early in the season. We received a generous bag of spicy salad mix, a beautiful bunch of radishes, a small bunch of garlic chives, and a sweet arrangement of flowers in a mason jar.

In fact, I was so charmed by the bouquet that I didn’t pay enough attention when Dana shared with me what all was included in the greens. I know there were mustard greens in there, but, yeah. Total fail because: a bouquet of flowers! In a mason jar!

I’m planning to talk about my CSA treasures – and, of course, share many of the recipes I make with them – all summer long. But the only problem with Friday being a CSA day is that Friday night is also pizza night around here. And so I may have a lot of CSA-inspired pizzas. Like, you know, this one. But I will try to break out of the box – so to speak – more often than not.

But meanwhile, you got it: pizza! This pizza strays pretty far from your typical American pizza, but it was so, so good. The flavors are nicely balanced, none overshadowing the other – even with the heat of the spicy mystery greens, the snappy radishes, and the generous sprinkle of crushed red pepper flakes. The ricotta base was absolutely perfect for showcasing the wonderful fresh veggies.

(See! Flowers!)

I adapted the recipe from Cooking Light’s version which features arugula and, well, overall far less cheese. You know me. I had to use more cheese.

So here’s how it went. I got home with my goods, placed my CSA flowers at the center of the picnic table, smiled, and went back inside to stretch my pizza dough. I placed it on a pizza stone (a cookie sheet works fine too), and then I smeared ricotta on the crust (an incredibly easy store-bought Trader Joe’s whole wheat dough). Then I sprinkled it with a little salt, freshly ground black pepper, and red pepper flakes. Then I sprinkled some cooked chicken on half for my carnivorous guy, and crumbled a good amount of soft, tangy goat cheese over the top of the whole thing. (If you’re a vegetarian and the idea of meat so close to your vegetarian half makes you queasy, just make two smaller pizzas).

While the pizza was cooking, I tossed the greens and radishes with a nice garlicky vinaigrette, then I pulled the piping hot pizza out of the oven and layed the veggies right on top of that bad boy. Oh, and I poured a couple of glasses of a beautiful local Riesling – not too sweet, just perfect – then I rolled the wheel through the pizza (veggie side first) and then, being a blogger and all, I quickly photographed it.

And then we ate it. And life was good. The end.

Well, the end of that meal. BUT! The very beginning of CSA season. Hooray!

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Radish & Goat Cheese Pizza with Spicy Mixed Greens and Optional Chicken

This unique light pizza is perfect for showcasing the freshest late-spring ingredients. The crust gets a slather of ricotta and then a sprinkle of crushed red pepper flakes, crumbled tangy goat cheese, and a little optional cooked chicken. A simple toss of spicy mixed greens and kicky sliced radishes top it off.

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 4

Author Kare

Ingredients

For the vinaigrette:

• 2 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 1/2 teaspoon Dijon mustard
• 1 small clove garlic minced (about 1/2 teaspoon)
• Pinch salt & freshly ground black pepper

For the pizza:

• 1 pound 16 ounces of your favorite pizza crust dough
• 1/2 cup ricotta cheese
• 1/4 teaspoon red pepper flakes + more to taste if desired
• Pinch kosher salt or other coarse salt
• Cracked black pepper
• 4 ounces goat cheese chèvre
• 2 cups spicy mixed greens or baby arugula
• 5-6 radishes sliced
• Grated Parmesan cheese if desired
• If adding chicken to half
• 1/2 cup diced cooked chicken
• If adding chicken to all
• 1 cup diced cooked chicken

Instructions

• In a small bowl or jar, whisk together the olive oil, vinegar, Dijon mustard, garlic, and salt and pepper. Taste and add additional salt and pepper if you wish.
• Preheat oven to 450 degrees Fahrenheit.
• Pull/press/roll pizza dough into an approximately 14-inch circle. Sprinkle a little flour on your baking surface (stone or baking sheet) and carefully transfer the dough.
• Spoon the ricotta onto the dough and gently spread with a spoon, leaving 1/2-inch border around the edge of the pizza. Sprinkle the ricotta with the crushed red pepper flakes, a generous pinch of coarse salt, and the freshly ground pepper. Crumble the goat cheese and evenly sprinkle it over the top.
• If adding chicken, spread it onto half or all.
• Bake for 10 - 12 minutes until the crust is golden brown and cooked through.
• Meanwhile, add the mixed greens and radishes to a large bowl. Pour the vinaigrette over the top and toss.
• Remove the pizza from the oven and immediately top with the greens and radishes.
• Slice and serve. Pass grated Parmesan for topping, if desired.

Notes

Any spring green mix will work with this pizza, but the occasional baby mustard green and/or peppery arugula will add a welcome little kick.

Adapted from Cooking Light

The post Vegetarian Radish & Goat Cheese Pizza with Spicy Mixed Greens (Chicken Option) appeared first on Kitchen Treaty.

Deep, dark, ruby roasted beets, soaked in honey-dijon oregano vinaigrette, scattered over a medley of crisp spring greens. Top that with a coin of creamy, tangy goat cheese, sprinkle with icy red onions, and suddenly beets are the best thing you’ve ever tasted.

Table of Contents

• The Story Behind the Recipe
• Roasted Beet & Goat Cheese Salad Ingredients
• How to Make It
• More Beet Recipes

• Jump to the Full, Printable Recipe
• Read Reader Reviews & Comments

The Story Behind the Recipe

I never was a fan of beets. Scratch that … I hated them. Actually, loathed. Tasted like dirt, I always said.

But then I discovered roasted beets. Something about roasting them does away with that dirt taste. Instead it brings out that sweet, slightly mineral, and altogether unique flavor that all you beet lovers out there were talking about. I get it now … well, a little. I don’t think I’m going to jump right into borscht or boiled beets quite yet, but who knows. Maybe roasted beets are a gateway.

Meanwhile, this salad. Oh my. This salad. Well first, of course, it’s gorgeous, with all the vibrant colors. And it tastes amazing.

Who knew beets could lead to salad nirvana in the form of Roasted Beet & Goat Cheese Salad?!

Roasted Beet & Goat Cheese Salad Ingredients

For the dressing:

• Olive oil – Use a good olive oil with a lot of flavor. I prefer extra virgin.
• Apple cider vinegar – The acid in our vinaigrette.
• Honey – Adds a note of sweetness and helps to emulsify the vinaigrette.
• Dijon mustard – For tangy flavor and emulsification.
• Oregano – I love the peppery, earthy taste of oregano! My recipe calls for fresh but you can substitute 1/2 teaspoon dried.
• Salt & pepper – To enhance the flavors!

For the salad:

• Beets – Fresh beets with the ends trimmed.
• Red onion – Slice thinly. Sweet onions would be a great sub.
• Spring greens – Just the kind you get in your box, but any crisp green will work. You can throw in a bit of spinach if you like too!
• Goat cheese – Creamy goat cheese, cut into medallions. So good!

How to Make It

First, roast your beets in the oven. While the beets are roasting, whip up the vinaigrette. Peel and cut your beets and pour half of the vinaigrette over the top. Let them sit for at least an hour to soak up all of that vinaigrette goodness.

Meanwhile, swish the red onions in a bowl of cold water to remove bitterness and to make them nice and icy-fresh.

To assemble your salad, toss the greens with the remaining vinaigrette and divide between four plates. Top with beets, goat cheese, red onion, and an extra turn of freshly ground pepper. Serve immediately.

More Beet Recipes

• Rustic Sweet Potato & Beet Galette
• Roasted Beet Hummus
• Natural Easter Egg Dye – make pink eggs with beets!

I hope you love this Roasted Beet & Goat Cheese Salad as much as we do!

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Roasted Beet & Goat Cheese Salad Recipe

Deep, dark, ruby roasted beets soaked in honey-dijon oregano vinaigrette top a medley of spring greens. Add creamy, tangy goat cheese and a sprinkling of icy red onions, and that’s all it takes to achieve salad nirvana.

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 4 servings

Author Kare

Ingredients

• 1 pound beets ends trimmed
• 1/4 red onion very thinly sliced
• 8 cups spring greens and/or baby spinach I like a mixture of romaine and oak leaf lettuces along with baby spinach
• 4 ounces goat cheese sliced into four coins

Dressing:

• 2 teaspoons honey
• 2 teaspoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1/4 cup olive oil
• 2 teaspoons fresh chopped oregano
• Salt & pepper

Instructions

• Preheat the oven to 425 degrees.
• Scrub the beets with a vegetable brush and wrap each one in foil. Place on a cookie sheet to catch the juices and roast in the oven for about 50 minutes until tender.
• Unwrap the beets and place them in a medium bowl. Cut into 1-inch pieces right in the bowl, touching the beets minimally as they’ll stain your fingers and everything else (which is why it’s easiest to cut them right in the bowl instead of on a cutting board).
• Whisk together the honey, Dijon mustard, apple cider vinegar, olive oil, and chopped fresh oregano. Season to taste with salt and pepper.
• Pour half the vinaigrette over the beets and gently toss. Cover and chill in the refrigerator for at least an hour and up to 24 hours.
• Swish red onion in a bowl of cold water and rinse to remove any bitterness. Add more water and a few cubes of ice. Refrigerate for an hour or so.
• Toss greens in remaining vinaigrette and divide between four separate places. Top with beets and add a coin of goat cheese. Sprinkle with red onion and top with a sprinkling of fresh ground pepper and a few extra bits of fresh oregano, if you have it.

The post Roasted Beet & Goat Cheese Salad Recipe appeared first on Kitchen Treaty.