In a large bowl, combine arugula, beets, and apricot and thyme goat cheese crumbles. Set aside.
Beet and Arugula Salad with Apricot and Thyme Crumbled Goat Cheese
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.
270 Calories per serving
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 20mg
- Sodium: 230mg
- Total Carbohydrates: 18g
- Protein: 8g
Vitamin D 0%
Courtesy of Vermont Creamery, Photo by Beatrice Peltre