Delightful Beet Salad with Goat Cheese and Greens
Beet Salad with Goat Cheese made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 8 ounces beets cooked and peeled
- 4 ounces baby arugula
- 3 ounces goat cheese crumbled
- ⅓ cup sliced almonds toasted
- ¼ teaspoon coarse sea salt
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- Freshly ground black pepper to taste
Instructions
- Begin by roasting or boiling beets until tender.
- While the beets cool, toast the almonds in a dry skillet.
- Next, prepare the dressing by whisking olive oil and red wine vinegar.
- Slice the cooled beets into thin rounds.
- In a large bowl, combine arugula, beets, and crumbled goat cheese.
- Add the sliced almonds and drizzle the dressing over the salad.
- Season with sea salt and freshly ground black pepper before serving.