Root Vegetable & Arugula Salad with Goat Cheese

The “root” of every good salad is the vegetables and maybe the dressing. Both here are tantalizing to the tastebuds.

Makes 4 servings


  • 3 large red beets
  • 1 large carrot, peeled and cut into matchsticks
  • 1 large rutabaga
  • 1 large parsnip, peeled and cut into matchsticks
  • 1 turnip, peeled and cut into matchsticks
  • ¾ cup vegetable oil
  • ¼ cup walnut oil (can substitute olive oil)
  • ¼ cup lemon juice
  • 2 tablespoons red wine or raspberry vinegar
  • 1 tablespoon honey
  • 2 shallots, minced
  • ¼ cup fresh chopped scallions
  • 1 cup arugula
  • ¼ cup toasted walnuts or pecans
  • salt/pepper


Wrap beets in foil and bake at 400 degrees until tender, about an hour. Cool beets, peel and cut into matchsticks. Blanch all other vegetables together in boiling water and shock in cold water or ice bath once tender (2-3 minutes). Whisk or blend oils, lemon juice, vinegar, honey and shallots, seasoning the dressing with a touch of salt and pepper. Generously mix the vegetables with the dressing. Dress bowl or plate with cleaned arugula, top with vegetable mixture and drizzle extra dressing as desired. Garnish with toasted nuts and scallions.