Balsamic Beet & Arugula Salad

I L.O.V.E. love beets! And if you’ve never had fresh beets, you really must try this! They are a little extra prep work, but well with it. This is such a great salad… the earthy beets, walnuts, and creamy goat cheese combined make it hearty too- you could definitely eat a big plate as a meal! Adapted from A Dish Of Daily Life recipe.

Balsamic Beet & Arugula Salad

Serves: 4

  • 1 lb. fresh beets (5-7 medium beets)
  • 3 Tbsp. balsamic vinegar
  • 2 Tbsp. extra virgin olive oil
  • 6 c. arugula
  • 4 oz. goat cheese
  • 1/2 c. chopped walnuts
  1. Remove greens from beets and scrub clean. Place in a pot of water and boil until a fork is easily inserted, about 35-40 minutes.
  2. Cool beets under cold water and remove skins. Allow to cool, then cut beets into quarters.
  3. Mix balsamic vinegar and olive oil in a saucepan on low heat. Add beets and stir to coat, about 2-3 minutes. Season with salt and pepper and remove from heat.
  4. Divide arugula among four salad plates. Sprinkle with crumbled goat cheese and chopped walnut pieces.
  5. Top with beets and drizzle balsamic mixture from beets over salad. Add additional olive oil and balsamic vinegar, as desired. If you prefer a vegan salad, just omit the goat cheese.

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