In a large bowl, combine arugula, beets, and apricot and thyme goat cheese crumbles. Set aside.
Recipe
Author
Vermont Creamery
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Description
Stunning and simple, this salad elevates the classic combination of fresh goat cheese and beets to a whole new level.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| Arugula and Beet Salad | ||
| 1 (16-oz.) pkg. baby arugula | ||
| 4 medium beets, cooked, peeled, and thinly sliced | ||
| 1 (4-oz.) container Vermont Creamery apricot and thyme goat cheese crumbles | ||
| Dressing | ||
| ¼ c. fresh lemon juice | ||
| 1 tbsp. Hy-Vee brown sugar | ||
| ½ c. Gustare Vita olive oil | ||
| ¼ tsp. Hy-Vee salt | ||
| Hy-Vee ground black pepper, to taste | ||
Things To Grab
- Large bowl
- Small jar with tight fitting lid
Directions
Place lemon juice, brown sugar, olive oil, salt, and black pepper into a small jar with a tight-fitting lid; shake well until incorporated.
Drizzle half of dressing on salad; gently toss. Add additional dressing if desired. Serve immediately.
Nutrition facts
Servings
270 Calories per serving
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 20mg
- Sodium: 230mg
- Total Carbohydrates: 18g
- Protein: 8g
Daily Values
0%
Iron 15%
0%
Calcium 15%
0%
Vitamin D 0%
0%
Potassium 15%
Recipe Source:
Courtesy of Vermont Creamery, Photo by Beatrice Peltre