Beets & Arugula Salad with Goat Cheese
Earthy-sweet beets, peppery arugula and creamy goat cheese are tossed with a red wine vinaigrette. Quick, easy and tasty!
Yield
4 servingsPrep
8 minCook
15 minReady
25 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 23 | ml |
red wine vinegar
|
|
| 1E+1 | ml |
balsamic vinegar
|
|
| 6E+1 | ml |
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 |
*
|
| 1.9 | l |
arugula (roquette)
well washed and dried, or mixed greens |
*
|
| 118 | ml |
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.
