• 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

1. Quarter Beets
3. Add Beets, pine nuts, and red onion and goat cheese with baby arugula in a salad bowl
5. To make dressing, whisk all ingredients together and toss with the salad
7. *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
9. Plate 1 cup of salad on each plate (4-6)

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