View original recipe at natashaskitchen.com

Beet Salad with Goat Cheese and Balsamic Vinaigrette

Name: Beet Salad with Goat Cheese and Balsamic Vinaigrette
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6
Ingredients: 6 medium; 5 oz baby arugula; 4 oz goat cheese or feta cheese; 1/2 cup pecans; 1/2 cup dried cranberries; 1/2 cup extra virgin olive oil; 3 tbsp balsamic vinegar; 1 tbsp dijon mustard; 1 garlic clove; 1/4 tsp salt; 1/8 tsp black pepper

Serves 6 · 1 hr 15 min total

Salad

Beet Salad with Goat Cheese and Balsamic Vinaigrette includes baby arugula, goat cheese or feta cheese, pecans. Total time: 75 minutes. Serves 6.

Ingredients

Beet Salad with Arugula Ingredients5

6 medium

5 oz baby arugula, rinsed and spun dry

4 oz goat cheese or feta cheese, diced or crumbled, about 1/2 cup

½ cup pecans, toasted

½ cup dried cranberries

Balsamic Vinaigrette Ingredients6

½ cup extra virgin olive oil

3 tbsp balsamic vinegar

1 tbsp dijon mustard, we love Grey Poupon brand

1 garlic clove, pressed or finely minced

¼ tsp salt

⅛ tsp black pepper

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Ingredients

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