Go Back

Delightful Beet Salad with Goat Cheese and Greens

Beet Salad with Goat Cheese made approachable with clear cues, pantry staples, and flexible swaps.
Print Recipe Pin Recipe
Ingredients Method

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

Method
 

  1. Begin by roasting or boiling beets until tender.
  2. While the beets cool, toast the almonds in a dry skillet.
  3. Next, prepare the dressing by whisking olive oil and red wine vinegar.
  4. Slice the cooled beets into thin rounds.
  5. In a large bowl, combine arugula, beets, and crumbled goat cheese.
  6. Add the sliced almonds and drizzle the dressing over the salad.
  7. Season with sea salt and freshly ground black pepper before serving.

Tried this recipe?

Let us know how it was!