About This Recipe:
Roasted beet and goat cheese salad is one of my favorites, and a fun alternative to your everyday house salad. I like to top this salad with super simple grilled chicken or shrimp for a healthy and colorful meal. I have experimented with roasting my own beets in the past, but I honestly don’t think it’s worth the work especially with all of the great pre cooked beet options out there today. Since there’s nothing to actually cook, you can throw together this salad in 5 minutes! And this apple cider and mustard vinaigrette is the perfect dressing for this salad.
Enjoy!
Ingredients (4 Servings)
-8 oz cooked beets, sliced
-5 oz baby arugula
-4 oz goat cheese, crumbled
-1/3 cup walnuts, roughly chopped
-Olive oil
-Salt and pepper
Apple Cider Vinaigrette
-2 tbls apple cider vinegar
-2 tbls red wine vinegar
-2 tbls honey
-2 tsp whole grain mustard
-2 tbls olive oil
-2 tbls water
-Salt and pepper
Instructions (5 minutes)
1. In a small jar, shake together all of the apple cider vinaigrette ingredients.
2. Assemble the salad with the arugula topped with the beets, goat cheese, walnuts, and vinaigrette.
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