Made using our Pond Hill Farm grown fresh beets, these pickled beets are quite a treat!!

Pickled Beet, Goat Cheese Arugula Salad

with Beet Vinaigrette

Author/Source: 

Tricia @ onceamonthmeals.com

Salad Ingredients: 

8 cups Arugula (or other salad blends)

1 cup chopped Pond Hill Pickled Beets

8 teaspoons Goat Cheese

Beet Vinaigrette Ingredients:

6 tablespoons Reserved Pickled Beet Liquid

1 tablespoon Lemon Juice

2 tablespoons White Wine Vinegar

1 tablespoon Balsamic Vinegar

1.5 teaspoons chopped Rosemary Leaves

1 teaspoon Kosher Salt

0.125 teaspoon Ground Black Pepper

0.33 cup Olive Oil

Directions:

Place salad on plates, add pickled beets and goat cheese. Top with Beet Vinaigrette. Serve

Servings: 4