Roasted Beet Salad with Goat Cheese Truffles

Recipe courtesy of Tommy Bahama, Sarasota, FL (
September 01, 2013


Divide goat cheese into 16 balls (resembling truffles). Roll each truffle in crushed almonds. Chill in refrigerator until firm. Meanwhile, heat oven to 400°. Toss arugula with vinaigrette to taste. Divide arugula among 4 serving plates, attractively arrange roasted beets on top, and drizzle with vinaigrette. Transfer truffles to parchment-lined baking sheet and bake until warmed through and lightly golden, about 6 minutes. Place 4 truffles on each salad, sprinkle with additional almonds, and season with salt and pepper. Serve immediately.

*note: For the Meyer Lemon Vinaigrette recipe, visit


  • 4 ounces goat cheese
  • ½ cup sliced almonds, crushed, plus more for garnish
  • 5 ounces arugula
  • 2 pounds beets, roasted, peeled, and cut into ½-inch pieces
  • Salt and pepper
  • Meyer Lemon Vinaigrette (
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