
Beet and Goat Cheese Salad
Share
Ingredients:
- 4 medium-sized beets, roasted and sliced
- 4 cups fresh arugula
- 4 oz goat cheese, crumbled
- 2 tbsp Premium Extra Virgin Olive Oil
- 1 tbsp Champagne Vinegar
- Salt and freshly cracked black pepper to taste
- Optional: Toasted walnuts or pumpkin seeds for crunch
Instructions:
- Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for 40-50 minutes or until tender. Let cool, then peel and slice into thin rounds.
- Arrange a bed of fresh arugula on a serving platter or in individual bowls.
- Layer the sliced beets on top of the arugula. Sprinkle crumbled goat cheese over the salad.
- Drizzle the olive oil evenly over the salad. Add the vinegar if desired for a tangy finish.
- Sprinkle with a pinch of salt and freshly cracked black pepper. For added crunch, top with toasted walnuts or pumpkin seeds.