People are usually wary when working with beets. Their taste is very specific and they are pretty hard to manage due to their vibrant color. However, when prepared properly, beets can be absolutely delicious.
This beet and goat cheese salad is the perfect light lunch or dinner option with a side of toast or crackers. A fantastic savory and sweet combo. I love the colors, as well as the flavor and texture palettes it offers. Plus it’s super easy to make. The fun part is watching the white goat cheese turn pink from the beets. Refreshing for the summer and creamy and starchy for the winter, this salad is an all year favorite.
Beet and Goat Cheese Salad
– 6 oz MONTCHEVRE garlic and herbs goat cheese
– 8 medium sized beets, cooked
– 3/4 cup MY candied pecans
– 8 cups of arugula
– 1 red onion chopped (optional)
– 2/3 cup olive oil
– 1/3 cup lemon juice
– Salt and ground pepper (to taste)
Place the arugula into a large bowl. Take a small container or bowl and add the olive oil, lemon juice, salt, and pepper. Whisk or shake until the mixture is emulsified. Add the desired amount of dressing to the bowl of arugula and toss. Take your precooked beats and cut into wedges or cubes. Add the beets, crumbled feta, and candied pecans on top and toss lightly. Add more dressing to the beet and goat cheese salad, if necessary.
Tip: You can also bake or grill your beets for an intensifying taste.
If you are looking for another salad to take the heat off, try my delicious Greek salad with olives, a Mediterranean delight!