Gina's Beet and Goat Cheese Salad (Patrick and Gina Neely) |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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Ingredients:
4 medium candy stripped beets |
1/4 cup olive oil |
2 ounces balsamic vinegar |
salt and freshly ground black pepper |
4 cups arugula |
1/4 cup chopped pecans |
1/2 cup goat cheese, crumbled |
Directions:
1. In a pot of cold water, place beets and then bring to a boil. Allow pot to simmer until the beats are tender but still have slight resistance in the centers. This will take 8 minutes. Peel the beets and slice.
2. In a small bowl whisk together olive oil and balsamic. Season with salt and pepper.
3. In a separate larger bowl, toss arugula, beets, pecans and goat cheese. Drizzle them with dressing and serve.
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