Beet and Arugula Salad with Apricot and Thyme Crumbled Goat Cheese

Recipe

Appetizer
Beet and Arugula Salad with Apricot and Thyme Crumbled Goat Cheese

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User Rating

5 out of 5 stars
Rate it:
3 ratings

Recipe Data

4
Servings
15min
Prep
15min
Total

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Description

Stunning and simple, this salad elevates the classic combination of fresh goat cheese and beets to a whole new level. 

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
Arugula and Beet Salad
1(16-oz.) pkg. baby arugula
4medium beets, cooked, peeled, and thinly sliced
1(4-oz.) container Vermont Creamery apricot and thyme goat cheese crumbles
Dressing
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

Directions

  1. In a large bowl, combine arugula, beets, and apricot and thyme goat cheese crumbles. Set aside. 

  2. Place lemon juice, brown sugar, olive oil, salt, and black pepper into a small jar with a tight-fitting lid; shake well until incorporated. 

  3. Drizzle half of dressing on salad; gently toss. Add additional dressing if desired. Serve immediately. 

Nutrition facts

Servings

270 Calories per serving

Amounts Per Serving

  • Total Fat: 20g
  • Cholesterol: 20mg
  • Sodium: 230mg
  • Total Carbohydrates: 18g
  • Protein: 8g

Daily Values

0%
Iron 15%
0%
Calcium 15%
0%
Vitamin D 0%
0%
Potassium 15%

Recipe Source:

Courtesy of Vermont Creamery, Photo by Beatrice Peltre