Receta Beet, Goat Cheese and Arugula Salad...
I read about a sandwich made with roasted beets, goat cheese and arugula here and it just sounded so good I couldn't get it out of my head...but I'm trying not to eat bread these days (don't worry, I'm sure it's just a lapse in judgment that will soon pass) so I decided to make a salad with these ingredients instead...and let me tell you kids, it's a winner!
Since The Farm Chicks did not really describe the sandwich or the place where she ate it, I didn't have much to go on but that was a blessing because if she had I never would have discovered this mouth-watering salad! So I send my thanks to The Farm Chicks!
My beet salad is paired with Sherried Mac and Cheese - an absolutely crazy-good dish! That recipe will be coming soon!
- Beet, Goat Cheese and Arugula Salad - Pots and Pins
- 4 medium-size beets, peeled, ends removed and cut into small pieces
- 4 oz. goat cheese, crumbled (I used basil and onion goat cheese - delicious!)
- 1 cup (tightly packed) arugula, washed, stems removed
lime infused olive oil, to taste (If you don't happen to have any lime infused olive oil on hand, just squeeze on some fresh lime juice with regular olive oil)
salt and pepper to taste
Cook beets, covered in water, in a large pan over high heat until fork tender, about 15 minutes. Drain, rinse with cold water and let cool for 30 minutes on the counter or place in the refrigerator for 15 minutes. In a serving bowl layer the arugula, goat cheese, and beets. Drizzle with olive oil to taste (about 2 tablespoons) and lime juice if using, and toss until well combined. (If the beets are still a bit warm the goat cheese will melt slightly...which is my idea of Heaven). Season with salt and pepper to taste. Serves 4 to 6.