This goat cheese and baby beet salad is light and refreshing. The arugula has a nice peppery flavor that compliments the sweetness of the beets and the goat cheese adds a little saltiness, enhancing the flavor. A red wine vinegar dressing finishes it with perfect tang.
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.Print
Goat Cheese and Baby Beet Salad
1 cup butter lettuce
1 cup arugula
¼ 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
⅛ teaspoon Dijon mustard
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.