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Beets and Arugula Salad with Goat Cheese

 
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Earthy-sweet beets, peppery arugula and creamy goat cheese are tossed with a red wine vinaigrette. Quick, easy and tasty!

Yield

4

servings

Prep

8

min

Cook

15

min

Ready

25

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 

Ingredients

1 ½ tablespoons red wine vinegar
2 teaspoons balsamic vinegar
4 tablespoons olive oil, extra-virgin
1 x salt and black pepper
to taste
*
4 large beets
cooked, peeled and cut into wedges, or 6 medium sized, quartered
*
8 cups arugula (roquette)
well washed and dried, or mixed greens
*
½ cup goat (chevre) cheese
crumbled
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 21g (0.7 oz)
Amount per Serving
Calories 117100% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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