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BALSAMIC BEET SALAD WITH ARUGULA, GOAT CHEESE, AND WALNUTS #vegetarian #lunch

BALSAMIC BEET SALAD WITH ARUGULA, GOAT CHEESE, AND WALNUTS #vegetarian #lunch

This simple, delightful Balsamic Beet Salad with Arugula, Goat Cheese and Walnuts is ideal for lunch or a light supper. Genuinely a rancher's market top choice!

Growing up, I was not a major fanatic of beets. Allows simply state beets from a can were not my preferred thing. It wasn't until I hitched my significant other and was re-acquainted with them to by my parents in law that I began to like them. My parents in law cooked them constantly, exploiting all the neighborhood produce we have directly in our town.

There is nothing very like crisp beets from the homestead. They are so sweet, it's practically similar to eating treats. I may be overstating a tad. Yet, in the event that you figure you don't care for beets in light of a supposition you had route back when, I truly figure you should give them another attempt.

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BALSAMIC BEET SALAD WITH ARUGULA, GOAT CHEESE, AND WALNUTS #vegetarian #lunch

Ingredients

Balsamic Beets

  • 1 1/2 pounds of beets (8-9 medium beets)
  • 3 tablespoons balsamic vinegar (I prefer fig balsamic)
  • 1 tablespoon extra virgin olive oil

Salad

  • 6 cups arugula
  • 2 oz of goat cheese, crumbled
  • 2 tablespoons chopped walnuts

Instructions
Balsamic Beets

  1. Remove greens, scrub clean, and cover beets with about an inch of water.
  2. Bring to a boil and cook until fork inserts easily, about 35-40 minutes
  3. Cool under cold water, remove skins.
  4. Allow to cool to room temperature; cut into quarters.
  5. Mix 3 tablespoons balsamic and 1 tablespoon extra virgin olive oil in saucepan and put heat on low.
  6. Add beets, stir to coat, about 2-3 minutes. Season with salt and pepper. Remove from heat.
  7. Allow to cool, then beets can either be used in salad, or stored in the refrigerator for up to 2 days until you are ready to use them. I prefer to let mine sit for a day and let the flavor deepen.

Salad

  1. Divide arugula among 4 plates.
  2. Sprinkle goat cheese and walnuts on top of greens.
  3. Add beets.
  4. Drizzle balsamic and olive oil mixture from beets on top, add extra balsamic and olive oil as needed.

For more detail : bit.ly/2qWdq7R

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