Beets & Arugula Salad with Goat Cheese

Directions

Add the vinegars and oil into a small bow, and whisk until well blended.

Season with salt and pepper.

Toss the beets with ⅓ vinaigrette until evenly coated in a medium bowl.

Gently Toss the arugula with remaining vinaigrette until well dressed.

For both beets and greens, season with more salt and black pepper if needed.

Divide the arugula among the serving plates.

Top with the beets and sprinkle with the crumbled goat cheese.

Serve and enjoy.