BEET AND GOAT CHEESE BABY ARUGULA SALAD WITH SPRING FRUIT
3 tablespoons extra virgin olive oil
3 tablespoons aged balsamic or red wine vinegar
2 cups sliced freshly roasted beets
10 ounces packaged organic baby arugula, baby spinach or mesclun
4 ounces soft goat cheese, crumbled
1/3 cup fresh Bing (sweet) cherries, pitted and sliced, sliced fresh apricot, or diced fresh peach
1/3 cup pan-toasted walnuts, chopped
Freshly ground black pepper, to taste
- In small bowl, whisk together olive oil with vinegar. Gently stir in beets until well coated.
- In large bowl, toss arugula with beet mixture. Arrange salad on serving plates.
- Divide goat cheese, cherries and walnuts evenly among salads. Season with pepper.
NOTE: To make 2 cups sliced beets, roast 4 medium unpeeled beets. Wrap each in foil and place in a 375ºF oven for 1 hour, or until cooked through. Unwrap and, once cool enough to handle, rub off the peel.
Makes 6 servings
Nutrition analysis (per serving): 200 calories, 15g total fat, 4g saturated fat, 0g trans fat, 10mg cholesterol, 130mg sodium, 11g total carbohydrate, 2g dietary fiber, 8g sugars, 7g protein, 25% DV vitamin A, 15% DV vitamin C, 10% DV calcium, 10% DV iron
