Beet, Goat Cheese And Walnut Salad

1. 1

   Wash beets, and cut stems to 1 inch.

2. 2

   Place in saucepan, cover with water, and simmer until tender, about 40 minutes.

3. 3

   Meanwhile toast walnuts in a dry skillet over medium heat.

4. 4

   Set aside.

5. 5

   Tear arugula into bite-size pieces, and place in a bowl.

6. 6

   Dice chevre.

7. 7

   Beat vinegar and oils together.

8. 8

   Season with salt and pepper.

9. 9

   When beets are tender, drain, peel and slice them into a bowl.

10. 10

    Toss with a third of the dressing.

11. 11

    Toss arugula with half the remaining dressing.

12. 12

    To serve, arrange arugula on 4 salad plates.

13. 13

    Arrange beets on top, and scatter with chevre and walnuts.

14. 14

    Drizzle on remaining dressing.

* Per serving · 4 servings · Values may vary.

No additional tips available.