Beet & Goat Cheese Salad
Roasted beets and creamy goat cheese with a bright vinaigrette and peppery greens. Elegant enough for guests, easy enough for Tuesday night.
- Total time
- 20 min
- Servings
- 2
- Calories
- 298
- Protein
- 8g
elegantfreshfrenchvegetariangluten-freecheesecrispycreamy
Ingredients
- 1 lb beets, roasted and peeled
- 4 cups arugula or mixed greens
- 4 oz goat cheese, crumbled
- ½ tbsp Dijon mustard
- 1.5 tbsp red wine vinegar
- 3 tbsp olive oil
Instructions
- 1
Whisk together mustard, vinegar, and a pinch of salt in a small bowl.
- 2
Drizzle in olive oil while whisking until the dressing emulsifies and looks smooth.
- 3
Slice the beets into wedges or 1/4-inch rounds.
- 4
Toss the greens with three-quarters of the dressing until lightly coated.
- 5
Divide greens between two plates, top with beets and goat cheese, then drizzle with remaining dressing.
Tools you’ll need
- small mixing bowl
- whisk
- salad plates
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