During this time of year, I LOVE to cook with beets. I never liked them growing up, but for some reason, they are now one of my weird obsessions! Therefore, I just had to make my beet salad for this post. It is so quick and easy to assemble, and even better, it's healthy! Well, healthier... :)
This dish can of course be made as a light side to accompany a meal, but I also provided the option for adding meat in order to make the salad the whole meal. Also, because of the combination of cheese and beets, this salad does not necessarily need a dressing, but I usually make my own light dressing to drizzle over the top anyway.
Arugula Salad with Beets and Goat Cheese
-1 big bunch (or 10 oz bag) of Arugula (I also had some spinach so my pictures show both arugula and spinach)
-2 to 4 beets, cooked and cubed (use all four if making a large batch)
-A handful of crumbled goat cheese for sprinkling
-Walnuts for sprinkling (optional)
-1 lemon freshly squeezed
-2 tablespoons olive oil
-1 tablespoon balsamic vinegar
-Salt and pepper to taste
Prepare the dressing by whisking together the lemon juice and balsamic vinegar. Then slowly whisk in the olive oil and season with salt and pepper. Then, in a separate bowl, place all of the arugula and beets together, and pour the dressing over the lettuce. Lightly toss to coat the arugula and beets with the dressing. Finally, sprinkle the goat cheese and walnuts (if using) on top. Serve and enjoy!
If you want to make this into a full meal, add slices of roasted chicken. The heat from the chicken will melt the goat cheese a bit, creating a nice creamy coating. This is a great dish to serve when the weather is warm and you want something light! Although I tend to enjoy this meal with a blue moon or Sam Summer!
Jeanette's Healthy Living:Mexican Chopped Salad With Lime Cilantro Dressing
Feed Me Phoebe:Grilled Chicken Paillard With Chopped Nicoise Salad
Cooking With Elise:Garden Spring Rolls
The Cultural Dish:Arugula Salad With Beets and Goat Cheese
Napa Farmhouse 1885:Mixed Greens Salad With Shrimp and Oranges
Red or Green?:Spring Salad Greens With Spicy Chiocciole Pasta and Pine Nuts
The Sensitive Epicure:Green on Green Chopped Salad
Made by Michelle:Mixed Greens With Grapeseed Oil and Balsamic
FN Dish:Vivacious Pasta Salad Sides