Our New Favourite Salad: Beet Arugula Goat Cheese Salad

We’ve been getting a lot of (local, organic) beets from Transpire Organic. Some I’ve used to make pickled beets, the rest we’ve been using to make salad.

The inspiration came from the salad we had last year at Verses Restaurant‘s Summerlicious event. (Re: Fennel Salad post)

Cooked beets, sliced
Goat Cheese

For the dressing:
Maple syrup
Red wine vinegar/lemon juice/lime juice (I did some experimenting with these, all worked out well)
Olive oil or grapeseed oil
Salt and pepper

Lay the sliced beets on a bed of arugula. Crumble some goat cheese on top. Serve with dressing on the side. Voilà! Simple, fancy-looking, and refreshingly delicious salad!



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