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Beet Salad with Goat Cheese & Balsamic Vinaigrette

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

This beet salad with goat cheese and balsamic vinaigrette is flavor-packed, blending earthy beets, tangy balsamic vinegar and creamy goat cheese. Oranges lend a citrusy brightness, while arugula adds a peppery kick. Versatile and satisfying, this healthy beet salad complements any meal. Enjoy it as a side or turn it into a main dish topped with grilled chicken or roasted tofu.

Ingredients:
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon chopped shallot
  • 3/4 teaspoon dijon mustard
  • 1/2 teaspoon italian seasoning
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 4 cups diced cooked beets (about 1 pound)
  • 2 cups loosely packed arugula
  • 2 large oranges, peeled and segmented (see tip, above)
  • 2 ounces goat cheese, crumbled (about 1/2 cup)
  • 1/4 cup chopped walnuts, toasted (see tip, above)
Directions:
  1. Whisk oil, vinegar, shallot, mustard, Italian seasoning, salt and pepper in a large bowl. Add beets, arugula, oranges, cheese and walnuts; toss gently to combine.
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