Beet & Arugula Salad with Orange Balsamic Dressing

March 25, 2016

Long recipe titles.  It's soooo a thing right now.  Let's-list-every-ingredient-in-the-recipe-plus-some-fancy-adjectives-and-call-it-the-title.  Like this: Flour, sugar, egg, milk, baking powder, and salt with vegetable oil pancakes.  I can't stand it.  


Can't even.  


But, I get it.  



Maybe not in my pancake recipe example, but let's use this recipe.  Every ingredient in it is my favorite, and every ingredient is important in making this salad the perfect mix of flavors & textures.  SO, when it came time to deciding what to call it, we were stuck.  


"Beet, Arugula, Orange, Goat Cheese, and Walnut Salad with

Honey Balsamic Vinaigrette?"  


You pretty much don't need to read the recipe now, you know every beautiful thing that's in it.  


What it should be called is


"My Favorite Salad That I Would Eat Every Day If I Could"


"The Best Salad Ever."


But Google searchers don't search like that when looking for a recipe. And titles like that really give no clue as to what you're in for.  


My red & white checkered cookbook for sure has recipes that are titled things like "Potluck Pasta" and "Cheery Cherry Jello", or "Surprise Chicken"  which is all so 1980's!!  


Isn't it?



The whole recipe title thing is a giant banter that's going on in my head with me, myself, and I.  And I get the long title thing.  You're really proud of the ingredients you've used, and want us to be able to search easily on Google.  Or  Pinterest.  Or wherever.  


But I still can't stand it.  


And so, I'm on a quest to find just the right balance of 1980"s suspense, and 2010 tell all.  


Beet & Arugula Delight, anyone?


Um, no.


As I've said before, food really does taste better, if it looks (and sounds) good. This salad looks amazing, and tastes even better.  



Lightly roasted beets still have a little crunch (you could even use canned or pickled beets if that's your mojo), the goat cheese is creamy, and the arugula is peppery & crisp.  


The other thing, is it's a fall-meets-winter-meets-spring kind of salad.  


It is both earthy and fresh.  


Filling but light.   


It's not an exaggeration when I said I could eat it every day.  


So make it, and eat it- and please, leave us your thoughts on both this recipe, and how to title recipes in this day and age!  



Beet & Arugula Salad - serves 4


  • 2 beets, thinly sliced

  • 1 orange, thinly sliced

  • 8 cups arugula

  • 4 ounces goat cheese (I like Kite Hill)

  • 1/4 cup walnuts

Orange Balsamic Dressing

  • 3 tablespoons olive oil

  • 2 tablespoons balsamic vinegar

  • 2 tablespoons fresh orange juice

  • 1 teaspoon honey (or maple syrup)

  • 1/4 teaspoon salt and pepper


1. Preheat oven to 400.

2. Place beets on a lightly oiled baking sheet and roast for 15-20 minutes or until beets are just starting to soften.

3. While the beets are roasting, combine the dressing ingredients in a small jar and shake to combine.

3. Divide salad ingredients evenly among 4 plates and drizzle dressing over the top. There may be a bit of dressing leftover (Yea!...theres nothing better than having a yummy dressing waiting).


Nutrition Info:

272 calories, 21g fat (6g saturated, 10g monounsaturated, 5g polyunsaturated), 315mg sodium, 14g carbohydrate, 3g fiber, 8g protein

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