In a large bowl, combine arugula, beets, and apricot and thyme goat cheese crumbles. Set aside.
Stunning and simple, this salad elevates the classic combination of fresh goat cheese and beets to a whole new level.
Servings and Ingredients
|Arugula and Beet Salad|
|1||(16-oz.) pkg. baby arugula|
|4||medium beets, cooked, peeled, and thinly sliced|
|1||(4-oz.) container Vermont Creamery apricot and thyme goat cheese crumbles|
|¼ c.||fresh lemon juice|
|1 tbsp.||Hy-Vee brown sugar|
|½ c.||Gustare Vita olive oil|
|¼ tsp.||Hy-Vee salt|
|Hy-Vee ground black pepper, to taste|
Things To Grab
- Large bowl
- Small jar with tight fitting lid
Place lemon juice, brown sugar, olive oil, salt, and black pepper into a small jar with a tight-fitting lid; shake well until incorporated.
Drizzle half of dressing on salad; gently toss. Add additional dressing if desired. Serve immediately.
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 20mg
- Sodium: 230mg
- Total Carbohydrates: 18g
- Protein: 8g
Courtesy of Vermont Creamery, Photo by Beatrice Peltre