Goat Cheese, Beets & Belgian Wheats Salad

1. 1

   Place your beets in a saucepan with salted water. Boil until tender (about 30-45 minutes). Drain and let cool. Once the beets are room temperature, remove the skin and slice.

2. 2

   Plate slice beets on top of a bed of arugula and crumble goat cheese on top. Quickly brown pine nuts in a small frying pan over medium heat. Once browned, top on salad.

3. 3

   To prepare your dressing, combine the beer, olive oil, lemon juice and coriander. Mix and drizzle over your salad. Serve with leftover beer and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.