Goat cheese-beet salad
I have yet to find a recipe combining goat cheese and beets that I don't like. The combination just always works. This salad comes together quickly, and makes an elegant company-worthy side dish.
Cuisine: American, French
- 1 cooked beet quartered
- 2 T white wine vinegar
- 1/2 t onion powder
- 2 t fresh thyme leaves
- 2 t honey
- salt to taste about 1/4 t
- 2 T olive oil
- 1 ounce arugula
- 2 mini young goat cheese rounds
- fresh ground black pepper
Shake vinegar, onion powder, thyme, and honey together in small jar. Add salt to taste and shake again. Add olive oil. Shake.
Tear arugula small and arrange on a plate. Lay beet quarters on top. Pinch goat cheese rounds into small pieces and distribute over arugula and beets.
Shake dressing again then drizzle over the salad.
Serve with fresh ground black pepper to taste.