Beet Salad with Avocado, Arugula, and Goat Cheese
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Summary
| Yield | |
|---|---|
| Source | Adapted From Delicious Living e-News by Deborah Madison |
| Prep time | 20 minutes |
| Cooking time | 30 minutes |
| Total time | 50 minutes |
Description
This is a versatile salad, so improvise with different ingredients and cheeses, such as nuts and feta. You can even use other greens, like kale, shown in the photo. A mixture of beet colors makes a gorgeous dish, but separate reds until the end to avoid staining the others.
Ingredients
2 pounds
beet 1 clove
garlic 1/4 teaspoon
salt 1 tablespoon
lemon juice 2 tablespoons
olive oil 2 cups
arugula 2 ounces
cheese, goat 1
avocadoInstructions
Peel and cut the beets into ¼ inch slices. Steam whole over boiling water until tender when pierced with a fork, but not too soft; you want some texture.
Toss the beets with the garlic, salt, lemon juice, and pepper. Arrange the arugula on a plate, top with the beets, goat cheese, and avocado slices.
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