The weather is heating up and my garden is overflowing with lettuce, arugula, and kale.  It’s so wonderful to be able to head out to the backyard to gather my own fixin’s for a salad.  Arugula has a nice peppery flavor that compliments something sweet like baby beets.  

I bought both the goat cheese and baby beets in the refrigerator section at Trader Joe’s.  The beets are ready-to-eat and the cheese is fresh, creamy, and delicious.  The salad dressing comes together quickly with just red wine vinegar, olive oil, a tiny bit of Dijon mustard as a binder, and then a pinch of salt and pepper for flavor.  Add some chopped walnuts for a savory crunch factor.

Goat Cheese and Baby Beet Salad

• Author: Kathleen

Scale 1x2x3x

Ingredients

1 cup butter lettuce
1 cup arugula
1/4 cup sliced baby beets
2 ounces goat cheese
1 tablespoon chopped walnuts
2 teaspoon red wine vinegar
2 teaspoon olive oil
pinch of salt
pinch of pepper
1/8 teaspoon Dijon mustard

 

Instructions

In a salad bowl add lettuce, arugula, and sliced baby beets. Toss to mix.
In a small mixing bowl whisk together olive oil, red wine vinegar, salt, pepper, and Dijon mustard.
Drizzle mixture over salad and toss lightly.
Top with goat cheese and walnuts.