Beet and Arugula Salad with White Balsamic Vinaigrette
Author: Jessi Andricks, The House of Healthy
Prep time:
Total time:
Serves: 2 servings
- 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
- For your salads:
- Add your arugula and mixed greens to a large bowl or onto 2 plates.
- Top with crumbled goat cheese, chopped pecans, and chopped and peeled beets.
- Add dressing and enjoy.
- For your dressing:
- Add all ingredients to a blender.
- Blend until combined and pour over your salad.
- 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/
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