Beet & Goat Cheese Salad

INGREDIENTS:

  • 1 package baby arugula
  • 1 ½ lb. red beets, scrubbed
  • ½ cup ricotta salata or goat cheese (crumbled)
  • ½ cup pistachio nuts, chopped
  • 1 tbs. honey
  • 1 tsp. Dijon mustard
  • ¼ cup balsamic vinegar
  • salt & pepper, to taste
  • ½ cup extra virgin olive oil

METHOD:

  • Preheat oven to 350°.
  • Bake beets until tender. Allow beets to cool.
  • Peel and cut the beets into ½” pieces.
  • In a small bowl whisk the mustard, honey, vinegar and salt and pepper. Slowly whisk in the olive oil.
  • Place the arugula in a salad bow. Add the beets. Toss with some of the dressing. Then add the cheese and the nuts.
  • Drizzle with more of the dressing, to taste.

Featured Recipes

  • Spinach Pesto Spring Pizza

    Posted: Apr 28, 2017

    Read More..

  • Imbustata Pasta

    Posted: Mar 2, 2017

    Read More..

  • Life Hacks from a “Stubborn” Business Owner

    Posted: Feb 27, 2017

    Read More..