Beet and Arugula Salad with Goat Cheese



Beet and Arugula Salad with Goat Cheese

This salad is so refreshing and super easy to make! Roast your beets a day before so they are cool and easy to peel.

  • 2 medium beets, roasted, peeled and small/demium diced
  • 8 oz baby arugula salad (this week ours is from Heermance Farm!)
  • 3 oz chevre (Try the Acorn Hill!)
  • 2 T balsamic vinegar
  1. Toss the beets and arugula lightly together
  2. Crumble the cheese on top and drizzle with balsamic vinegar
  3. Salt & pepper to taste!