Beet and goat cheese salad with white wine vingarette
2 beets, cooked and diced
1/2 granny smith apple, diced
1/4 cup crumbled goat cheese
2 tbsp pecans, toasted or raw
2 cups baby arugula (I prefer romaine or butter lettuce)
2 1/2 tbsp olive oil
2 tbsp white wine vinegar
1 tsp honey
1 tsp dijon mustard
1/2 tsp sea salt
1. To cook beets, you can microwave, lightly covered, in a deep dish with 1/4 cup water for 8-10 mins, then peel OR wrap in foil, lightly covered with olive oil, and place in 375 degree F oven for 45-60 mins.
2. To make the dressing, whisk all ingredients in a small bowl.
3. Toss all ingredients together.
side dishes June 08, 2019 02:13
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