Beet and Goat Cheese Salad over Baby Arugula
  • 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
  2. Add Beets, pine nuts, and red onion and goat cheese with baby arugula in a salad bowl
  3. To make dressing, whisk all ingredients together and toss with the salad
  4. *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
  5. 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.