BEET AND GOAT CHEESE SALAD OVER BABY ARUGULA

 

  • Cooking Time: 0
  • Servings: 4-6
  • Preparation Time: 15

Ingredients

  • Salad
  • 10 cooked beets (can replace with grilled watermelon in summer)
  • 1/2 cup goat cheese
  • 4-6 cups baby arugula
  • Pine nuts
  • 1/2 Red onion (diced)
  • Balsamic Honey Vinagrette
  • 4 tablespoons Balsamic Vinegar
  • 1 tablespoon Honey
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon dijon mustard

Directions

  • Quarter Beets
  • Add Beets, pine nuts, and red onion and goat cheese with baby arugula in a salad bowl
  • To make dressing, whisk all ingredients together and toss with the salad
  • *the beets and goat cheese add a lot of moisture to this salad, so it is better to underdress with the vinagrette than overdress it
  • Plate 1 cup of salad on each plate (4-6)

Notes

I had this salad at a restaurant and devoured it; it is so full of flavor and healthy, I had to replicate it.

Categories: Lettuce/Vegetable 

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