This savory and sweet salad is packed with vitamins, fiber, and protein that will keep you full and happy!
Ingredients (4 servings)
2 beets, cooked and diced
½ crispy organic apple, diced
¼ cup crumbled goat cheese
2 Tbsp pecans, toasted or raw
2 cups baby arugula
White Wine Vinegar Dressing:
2½ Tbsp vomFASS Don Carlos Extra Virgin Olive Oil
2 Tbsp vomFASS Grape Vinegar
1 tsp raw honey
1 tsp Dijon mustard
½ tsp sea salt
To make the dressing, combine olive oil, white wine vinegar, raw honey, Dijon mustard, and sea salt in a small mixing bowl, and stir to combine.
Pour the dressing into the bottom of a 1-quart sized mason jar, followed by cooked, diced beets, diced apple, crumbled goat cheese, toasted pecans, and then topped off with baby arugula.
Seal the jar tightly with a lid and place in the refrigerator to be enjoyed later.
When you are ready to eat your Beet and Goat Cheese Salad, unscrew the lid and shake the contents out into a bowl or plate. Toss everything well to combine, so everything is coated in the dressing and the ingredients are well dispersed.
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