Beet, goat cheese & arugula salad
5
Points®
Total Time
5 min
Prep
5 min
Cook
0 min
Serves
4
Difficulty
Easy
Earthy beets, peppery arugula, rich pine nuts, and creamy goat cheese unite in this salad that would be a welcome start to any meal. The French call fresh creamy goat cheese chèvre. You can find it sold in logs, rounds, or tubs in the cheese section of most grocery stores these days. It is both creamy and crumbly with a distinctive grassy tang and can be found coated in spices, herbs, or even edible ash. Once open, goat cheese keeps just a week or two in the refrigerator.
Ingredients
Balsamic vinegar
1 Tbsp
Dijon mustard
⅛ Tbsp
Water
1 Tbsp
Table salt
¼ tsp
Black pepper
¼ tsp, freshly ground
Extra virgin olive oil
2 tsp
Arugula
2 cup(s), lightly packed
Cooked beets
8¾ oz, (1 package pre-cooked) sliced
Semisoft goat cheese
3 oz, crumbled
Pine nuts
1 Tbsp, toasted, chopped
