BALSAMIC BEET SALAD WITH ARUGULA AND GOAT CHEESE

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Ingredients

Balsamic Beets

1 1/2 pounds of beets (8-9 medium beets)
3 tablespoons balsamic vinegar (I prefer fig balsamic)
1 tablespoon extra virgin olive oil

Salad

6 cups arugula
2 oz of goat cheese, crumbled
2 tablespoons chopped walnuts

Instructions

Balsamic Beets

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inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: decimal; margin: 0px 0px 1em 1.5em; padding: 0px; text-align: justify; vertical-align: baseline;">Remove greens, scrub clean, and cover beets with about an inch of water.

Bring to a boil and cook until fork inserts easily, about 35-40 minutes

Cool under cold water, remove skins.

Allow to cool to room temperature; cut into quarters.

Mix 3 tablespoons balsamic and 1 tablespoon extra virgin olive oil in saucepan and put heat on low.

Add beets, stir to coat, about 2-3 minutes. Season with salt and pepper. Remove from heat.

Allow to cool, then beets can either be used in salad, or stored in the refrigerator for up to 2 days until you are ready to use them. I prefer to let mine sit for a day and let the flavor deepen.

Salad

Divide arugula among 4 plates.

Sprinkle goat cheese and walnuts on top of greens.

Add beets.

Drizzle balsamic and olive oil mixture from beets on top, add extra balsamic and olive oil as needed.

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