Goat Cheese, Beet + Arugula Salad + a 5 Ingredient Balsamic Vinaigrette

Talk about easy + talk about yum! Happy Food Friday loves. Today’s recipe doesn’t need a long introduction since it’s a super easy salad recipe that you can doctor up + add ingredients to to your heart’s content. And the dressing for it? Equally as easy (if not easier) to make at home from ingredients you likely already have on hand – and did I mention it’s so much healthier + more delicious than store bought balsamic vinaigrette? Major mom/wife/healthy-girl-wannabe win! πŸ™‚

So being Russian I have a special place in my heart for beets in my food. I think it’s in my blood to like them every which way + in a number of recipes, however you could just as easily sub some apples, pears, peaches (yum, so going to try that next – ohh maybe even grilled peaches?) or any other fruit or sweet veggie you could think of. The goat cheese adds a nice creamy tang to the otherwise sweet salad + tastes so good in each bite topped with the vinaigrette and the crunch of the almonds. Seriously give this salad a try, you may be pleasantly surprised to discover you like beets or goat cheese – or if you’re only in this for an easy balsamic vinaigrette recipe try the dressing over any of your favorite go-to salads! Happy weekend, xo jules

 

Prep time: 10 minutes

Cook time: 5 minutes

Yields: 2 servings

 

Salad Ingredients:

-3 cups wild arugula

-1 beet (or roughly 1 cup frozen beets, we used cascadian farms frozen)

-1/4 cup or 1/3 small log goat cheese

-1 tbsp. sliced almonds

-1 tbsp. dried cranberries

5 (ok, technically 6) Ingredient Balsamic Viniagrette:

-2 tbsp. extra virgin olive oil

-1 tsp. honey

-1.5 tsp. balsamic vinegar

-1.5 tsp. dijon mustard

-salt + pepper to taste (see, these totally can count as 1 ingredient πŸ˜‰ )

 

Instructions:

Bring a small pot of water to boil and boil beets for roughly 5 minutes or until soft all the way through. Meanwhile, in a large bowl add arugula, sliced almonds, and dried cranberries. Roughly crumble goat cheese over top (I just broke it up with a fork). Once beets are cooked allow them to cool for 5 minutes. While beets are cooling whisk together all ingredients for dressing. Add beets, drizzle dressing + toss salad to coat evenly. Serve with some fresh ground pepper sprinkled over top.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s