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Roasted Golden Beet Salad with Goat Cheese and a Citrus Vinaigrette

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Loving this deliciously simple, yummy, refreshing, savory-sweet salad.

Serves 4

Time: 45 minutes

Salad Ingredients:

8 cups of Arugula

2 Large Golden Beets

1 tbsp Olive Oil

4 oz Goat Cheese

½ cup of chopped Walnuts (candied walnuts are also great for this salad)

1 Cup of Rasperries, Washed

Dressing Ingredients:

1/4 cup White Wine Vinegar

1 tablespoon honey

Juice of one Lemon

1/3 cup extra-virgin olive oil

Salt and freshly ground black pepper

DIRECTIONS:

Preheat the oven to 450 degrees.  While the oven is heating up, wash and peel the golden beets.  Cut them into small cubes.  Place on a baking sheet and toss with 1 tbsp of Olive Oil.  Place in the oven for 30 minutes or until you can easily pierce the beets with a fork.  Once fully cooked remove from the oven and allow them to cool for 5 minutes.  Place them in the freezer for another 5 minutes to speed up the cooling process.

Meanwhile, whisk all dressing ingredients together in a large jar and place in the fridge until you’re ready to assemble the salad. 

To Assemble: Place the 8 cups of arugula into a large salad bowl and top with the chilled roasted beets, raspberries, walnuts, and crumbled goat cheese.  Add the dressing and gently toss.  Enjoy 🙂

 

 

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