45

min
  • salads

Algorithmic Arugula, Beetroot, and Goat Cheese

When it comes to salad, nothing beats the combination of fresh, peppery arugula, earthy beetroot, creamy goat cheese, and crunchy walnuts. Our Algorithmic Arugula, Beetroot, and Goat Cheese salad is an Iron Chef-inspired dish that strikes the perfect balance between sweet, savory, and tart, thanks to the homemade raspberry vinaigrette.

  • SERVES
    4
  • PREP TIME
    20 minutes
  • Cook TIME
    25 minutes
Ingredients
  • 4 cups of fresh arugula
  • 2 medium-sized beetroots
  • 100g goat cheese
  • 1/2 cup of walnuts
  • 1/2 cup of fresh raspberries
  • 1/4 cup of olive oil
  • 1 tablespoon honey
  • 2 teaspoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste
Directions
  1. Preheat your oven to 200°C (400°F). Wash the beetroots and wrap them in aluminum foil.
  2. Bake the beetroots for about 25 minutes or until they are soft enough to pierce with a fork. Let them cool.
  3. While the beetroots are cooling, prepare the raspberry vinaigrette. In a blender, combine the raspberries, olive oil, honey, Dijon mustard, apple cider vinegar, salt, and pepper. Blend until smooth.
  4. Peel and slice the cooled beetroots into thin slices.
  5. In a large bowl, combine the arugula, beetroot slices, crumbled goat cheese, and walnuts.
  6. Drizzle the salad with the raspberry vinaigrette and toss gently to combine. Serve immediately.

Our Algorithmic Arugula, Beetroot, and Goat Cheese salad is a modern take on a classic dish. It's a vibrant, colorful salad that's not only pleasing to the eye but also to the palate. What sets this recipe apart is the homemade raspberry vinaigrette. The sweetness of the raspberries works perfectly with the earthy flavor of the beetroots and the creaminess of the goat cheese.

This recipe was inspired by the Iron Chefs, who are known for their innovative and creative approach to cooking. We wanted to create a salad that was not only delicious but also visually stunning, just like the dishes you see on Iron Chef.

The combination of arugula, beetroot, and goat cheese is a staple in many cuisines around the world. However, the addition of the raspberry vinaigrette and the use of roasted beetroots add a unique twist to this classic combination. The vinaigrette adds a burst of freshness and sweetness to the salad while the roasted beetroots add a depth of flavor that you can't get from raw beetroots.

So next time you're looking for a salad that's a little out of the ordinary, why not give our Algorithmic Arugula, Beetroot, and Goat Cheese salad a try? It's a salad that's sure to impress, whether you're serving it at a dinner party or just enjoying it on a quiet night in.

salads