Arugala Salad W/ Golden Beets& Hazelnut Goat Chees

1. 1

   Lightly oil and salt the yellow beet. Roast the yellow beet with the skin on at 350 for 35-40. Let cool, peel off the skin with the edge of a spoon and slice into 1/4 '' slices.

2. 2

   Make sure your arugala is washed and dried

3. 3

   Roll in your hand, 4 balls of goat cheese (1 oz each). Then, roll each ball in ground hazelnuts, slightly pressing the nuts into the cheese to coat. In a small bowl, whisk vinager and oil together with a dash of salt. Assemble salad on 4 plates using 1 handful of arugala. Top with a couple slices of roasted beet and I goat cheese ball on top. Drizzle a soonful of vinaigrette over salad and sprinkle dried cranberries on top. Serve and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.