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Fast, fresh and easy! This beet salad is my Mom's go-to summer side dish! Her tip? Make a BIG batch of beets and keep 'em in the fridge to toss into juices, soups and salads all week long! Yum!
4 c. arugula
1/4 c. goat cheese crumbles
2-3 large red and/or golden beets
1/4 c. olive oil
2 tbp. balsamic vinegar
salt & pepper
Remove the green tops and the long root from the bottom of the beets. Rinse them well and place in a pot of salted water. Put over high heat and bring to a boil. Allow beets to simmer until fork tender, about 1 hour.
Place arugula and goat cheese in a large bowl.
Cube the beets and add them to the salad.
Combine oil, vinegar, salt & pepper. Pour over salad & toss.
Serve as a side dish or vegetarian main.