BEET IT! Beet, Goat Cheese & Arugula Salad

GOAT CHEESEYou had me at goat cheese. Seriously, you could put goat cheese on cardboard and it could make it taste good. So, when I saw a goat cheese and arugula salad on a menu, I just had to try it. The beets (in my mind) were my cardboard I thought, but I just had a feeling that this salad was going to surprise me – and it did. So, over the weekend, I picked up some beets and decided I’d repeat this yummy salad I had on vacation. I searched google for something similar to the menu item and this is what I found.

BeetsFirst, I must confess, I’ve never even bought a beet before, much less cooked one. I don’t even know if I had ever had one (that wasn’t pickled or something). This means I actually had to follow directions, which were simple: Peel, chop, boil. I just had to boil them like I would a potato. It was kind of fun getting my hands “dirty” in this new experience – literally! I never thought about the extreme red juice that would come from this vegetable while cutting it up and boiling it. I swear I think I could have dyed clothes with the water I boiled it in. It reminded me of coloring Easter Eggs. What can I say, I am so easily entertained.

Beet JuiceAll in all, this recipe was super simple – and SUPER yummy! I added grilled chicken, which I marinaded in Lemon Pepper marinade and topped with seasonings, to complete my meal. Besides my typical substitutions, like trading sugar for stevia and diluting olive oil with water, I pretty much followed this recipe (for once) to the T!

I don’t think Steve was as excited about my beet salad as I was, but judging by his empty plate and full tummy, I’d say it was a success in his eyes too when it was all said and done! The sweetness of the beets paired with the flavor of the goat cheese complimented each other so well!  This salad will be a regular treat at the Pfiester Pfit Cafe for sure!

Arugula Salad with Beets and Goat Cheese Recipe

Salad Ingredients:

  • Beets – (boiled until a fork easily goes in it, about an hour), peeled, sliced into strips
  • Fresh arugula – rinsed, patted dry with a paper towel
  • Goat cheese – chevre (just a little if you are watching calories!)
  • Walnuts – chopped (don’t use too much)

Dressing ingredients:

  • Olive oil (as always, I cut my olive oil with water)
  • Lemon
  • Dry powdered mustard
  • Sugar (I used Stevia)
  • Salt and pepper

Get the rest of the directions and measurements at Simply

About Bonnie Pfiester

Fitness Columnist and Lifestyle Coach, Resident Trainer for Designer Whey, Fitness Advisor for FitStudio, powered by Sears, FitFluential Ambassador and Owner of Max Fitness Club, home of BCx Boot Camp in Vero Beach, Florida.

Posted on May 21, 2013, in PFOODIE, Recipes & Brands and tagged , , , , , , , , , , . Bookmark the permalink. 6 Comments.

  1. Hey Bonnie! I have an AWESOME Beet recipe for you, SUPER healthy and NO peeling required! Will post in 5 mins… you will eat your fingers (literally have to stop yourself from over eating).

  2. 1/3 Bag of beetroot (about 10 small beets) each individual beet (the ones we get are about golf ball sized) must be chopped in quarters (top and tail, but don’t peel), 3 medium potatoes and 2 large sweet potatoes chopped to same size (as a quartered golf ball), and 1-2 onions cut in half, and then in big (1cm) slices. The reason the size is NB is for the cooking time.

    Toss in olive oil, lots of a Rosemary herb mix, plus Himalayan salt, Ground Pepper, and a BIG dash of paprika.
    Chuck in roasting pan and then cover with aluminium foil poked with several holes. Bake for 20mins at 180 degrees Cel / 356 deg F, remove from oven, turn veggies, put them back in for 10mins, remove foil, and bake another 5mins to crisp up a bit more.

    NOM NOM !!!!!!! (You literally can’t make too much! Lol. Only problem is if you DO make too much, they go a bit soggy, the fewer you cook, the nicer and crispier. Love it). Its also better not stored, eat same day (unless using cold, see next comment>>)

    The second best thing about this ‘dish’ is that it is SO quick and easy, and once it’s in the oven, you can get on with making whatever else you’re having with it…(No peeling also adds to your fibre. You could also used these baked Beets (cooled) in salad).

    Sorry, I’m a bit of a baked beet fanatic!

    • awesome!! thank you!!!!! I’m somewhat “new” to beats so I look forward to exploring!

      • No probs, you’re going to love it, it’s basically like pudding!

        My ‘sister-in-law’ (my brother and his GF) also live in the States, (I’m in South Africa) and I often send her recipes, she replied yesterday that she has never heard of beetroot…
        I’m going to send her the link to your page and the pic above, lol.

  3. My favorite beet recipe is to grate them and stir fry them with finely sliced or chopped yellow onions. Sooo good.

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