29 Dec Beet and Goat Cheese Salad
Servings: 4
Estimated Total Prep Time: 10 minutes
NUTRITIONAL INFO (per serving)
Calories: 539
Total Protein: 16 grams
Total Carbs: 15 grams
Total Fat: 47 grams
Saturated Fat: 13 grams
Total Fiber: 5 grams
INGREDIENTS
8 oz baby arugula
1 15-oz can cooked beets, rinsed and drained
½ cup shelled pistachios
¼ cup red wine vinegar
½ cup olive oil
Salt and pepper
8 oz goat cheese (chevre log), crumbled
PREPARATION
Rinse, drain, and pat dry arugula. Set aside in a bowl. Rinse and drain beets. Add to arugula. Toss pistachios into salad.
Make vinaigrette by slowly whisking olive oil into vinegar in a mixing bowl.
To make salad, dress arugula, beets, and nuts with vinaigrette. Add salt and pepper to taste.
Serve equal portions of salad on four plates and top each salad with 2 ounces of crumbled goat cheese.