Balsamic Beet Salad
This easy, delicious Balsamic Beet Salad with Arugula, Goat Cheese and Walnuts is perfect for lunch or a light dinner. Truly a farmer’s market favorite!
BALSAMIC BEET SALAD WITH ARUGULA, GOAT CHEESE AND WALNUTS
Growing up, I was not a big fan of beets. Let’s just say beets from a can were not my favorite thing.
It wasn’t until I married my husband and was re-introduced to them to by my in-laws that I started to like them. My in-laws cooked them all the time, taking advantage of all the local produce we have right in our town.
Ingredients
BALSAMIC BEET SALAD WITH ARUGULA, GOAT CHEESE AND WALNUTS
Growing up, I was not a big fan of beets. Let’s just say beets from a can were not my favorite thing.
It wasn’t until I married my husband and was re-introduced to them to by my in-laws that I started to like them. My in-laws cooked them all the time, taking advantage of all the local produce we have right in our town.
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
- 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.