Balsamic Beet Salad with Arugula and Goat Cheese

• Vegetarian
• Gluten free

• Produce

  • 6 cups Arugula
  • 1 1/2 lbs Beets

• Condiments

  • 3 tbsp Balsamic vinegar

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 2 tbsp Walnuts

• Dairy

  • 2 oz Goat cheese

Found on adishofdailylife.com

Ingredients

• 1 1/2 pounds of beets (8-9 medium beets)
• 3 tablespoons balsamic vinegar (I prefer fig balsamic)
• 1 tablespoon extra virgin olive oil
• 6 cups arugula
• 2 oz of goat cheese, crumbled
• 2 tablespoons chopped walnuts

Directions

• Remove greens, scrub clean, and cover beets with about an inch of water.
• Bring to a boil and cook until fork inserts easily, about 35-40 minutes
• Cool under cold water, remove skins.
• Allow to cool to room temperature; cut into quarters.
• Mix 3 tablespoons balsamic and 1 tablespoon extra virgin olive oil in saucepan and put heat on low.
• Add beets, stir to coat, about 2-3 minutes. Season with salt and pepper. Remove from heat.
• Allow to cool, then beets can either be used in salad, or stored in the refrigerator for up to 2 days until you are ready to use them. I prefer to let mine sit for a day and let the flavor deepen.
• Divide arugula among 4 plates.
• Sprinkle goat cheese and walnuts on top of greens.
• Add beets.
• Drizzle balsamic and olive oil mixture from beets on top, add extra balsamic and olive oil as needed.