Recipes
BEET AND GOAT CHEESE SALAD OVER BABY ARUGULA
Beet and Goat Cheese Salad over Baby Arugula
I had this salad at a restaurant and devoured it; it is so full of flavor and healthy, I had to replicate it.
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INGREDIENTS
- Cooking Time: 0
- Servings: 4-6
- Preparation Time: 15
- 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)
RECIPE BACKSTORY
I had this salad at a restaurant and devoured it; it is so full of flavor and healthy, I had to replicate it.
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