Goat Cheese, Beets & Belgian Wheats Salad
• 1 box of arugula
• 6 Beets, cooked and sliced
• 1 small package of Goat Cheese, crumbled
• 1 cup of Pine nuts
• 1 tbsp of Belgian or German beer
• 1 tbsp Olive oil
• 1 tsp Lemon juice
• 1 tsp Coriander
Place your beets in a saucepan with salted water. Boil until tender (about 30-45 minutes). Drain and let cool. Once the beets are room temperature, remove the skin and slice. Plate slice beets on top of a bed of arugula and crumble goat cheese on top. Quickly brown pine nuts in a small frying pan over medium heat. Once browned, top on salad.
To prepare your dressing, combine the beer, olive oil, lemon juice and coriander. Mix and drizzle over your salad. Serve with leftover beer and enjoy.
Who says beer and salad can't live in harmony?
Pairs Well With
This salad is a twist on a classic. Pairing a tried, tested and true combination with new flavours adds some excitement in the kitchen and on the taste buds.