Beet, Goat Cheese, and Arugula Salad
5
Points®
Temps total: 5 min • Préparation: 5 min • Cuisson: 0 min • Portions: 4 • Difficulté: Facile
Earthy beets, peppery arugula, rich pine nuts, and creamy goat cheese unite in this salad that would be a welcome start to any meal. The French call fresh creamy goat cheese chèvre. You can find it sold in logs, rounds, or tubs in the cheese section of most grocery stores these days. It is both creamy and crumbly with a distinctive grassy tang and can be found coated in spices, herbs, or even edible ash. Once open, goat cheese keeps just a week or two in the refrigerator.
Ingrédients
Balsamic vinegar
1 tbsp(s)
Dijon mustard
⅛ tbsp(s)
Water
1 tbsp(s)
Table salt
¼ tsp(s)
Black pepper
¼ tsp(s), freshly ground
Extra virgin olive oil
2 tsp(s)
Arugula
2 cup(s), lightly packed
Cooked beets
8¾ oz, (1 package pre-cooked) sliced
Semisoft goat cheese
3 oz, crumbled
Pine nuts
1 tbsp(s), toasted, chopped
Instructions
1
To make the dressing, in a small bowl, whisk together balsamic vinegar, water, mustard, salt, and pepper. Slowly drizzle in oil, whisking constantly.
2
Arrange arugula, beets, and goat cheese in a serving bowl. Sprinkle pine nuts on top. Drizzle with dressing.
3
Serving size: about 1 cup salad and 1 tbsp dressing
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