Beet Salad with Goat Cheese
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
A recipe of a nutritious, refreshing and versatile beet salad.
Ingredients
- 4 medium size beets cooked
- 2 tomatoes
- 1/2 English cucumber or
- 1 pickling size cucumber
- 1/2 bell pepper
- 1/2 red onion
- 1 handful pumpkin seeds
- 4 oz goat cheese
- arugula, enough to cover a large dinner plate
For the dressing
- 4 tbsp olive oil
- 1-2 tbsp balsamic vinegar
- 1-2 tbsp honey
- parsley, salt, pepper to taste
Instructions
-
1. If you are using uncooked beets, cook them until they are soft and allow them to cool off so it is easier to handle.
2. When the beets are ready, cut them into bite size pieces and soak them in half of the dressing.
3. In the meantime, prepare the rest of the ingredients.
Place arugula on a large dinner plate, chop the onions, cut up the cucumber, pepper and tomatoes, toast the pumpkin seeds.
4. Arrange the ingredients on the plate in (more or less) the following order: arugula, tomatoes, cucumbers, bell pepper, onion, toasted seeds and beets.
5. Top everything with crumbled goat cheese and the remainder of the dressing.
