Beet and Goat Cheese Salad

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


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


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.

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