Summer Beet Salad With Nuts and Greens

Do you dream of salads all winter long? The sweetness of the beets pairs really well with the tangy taste of goat cheese and crunchy hazelnuts. Top with a basic balsamic vinaigrette to great flavor without overpowering the other ingredients, perfect.

INGREDIENTS

1 large red beet cooked, peeled, and thinly sliced

2 oz arugula washed

½ cup goat cheese crumbled

1 Tbsp hazelnut toasted

1 Tbsp pomegranate seeds

BALSAMIC VINEGAR SALAD DRESSING

2 Tbsp olive oil

1 Tbsp balsamic in vinegar

1 tsp dijon mustard

⅛ tsp salt

⅛ tsp ground black pepper

INSTRUCTIONS

Boil the beets until soft (check their tenderness with a fork). Let them cool down, then peel and slice.

Arrange greens on a plate.

Add beets, goat cheese, hazelnuts, and pomegranate seeds.

Make the dressing by combining together 2 Tbsp olive oil, 1 Tbsp balsamic vinegar, 1 Tsp dijon mustard, ⅛ tsp salt, and ⅛ tsp ground black pepper.

Drizzle dressing over salad mixture and enjoy!