Beet and Arugula Salad with White Balsamic Vinaigrette
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Prep time: 
Total time: 
Serves: 2 servings
 
Ingredients
  • 2-3 beets, cooked (steamed or roasted), peeled, and chilled
  • 2 cups arugula
  • 2 cups spring mix
  • 2 ounces goat cheese (plain)
  • ¼ cup chopped pecans, raw
  • Dressing:
  • 2 tbsp olive oil
  • 4 tbsp white balsamic vinegar
  • ½ tsp sea salt
  • 1 tsp black pepper
Instructions
  1. For your salads:
  2. Add your arugula and mixed greens to a large bowl or onto 2 plates.
  3. Top with crumbled goat cheese, chopped pecans, and chopped and peeled beets.
  4. Add dressing and enjoy.
  5. For your dressing:
  6. Add all ingredients to a blender.
  7. Blend until combined and pour over your salad.
  8. If you have extra, store in a mason jar in the fridge. Shake when ready to use.
Recipe by The House of Healthy at https://thehouseofhealthy.com/2015/02/03/sweet-and-spicy-beet-and-arugula-salad/