Arugula Salad with Beets,Pistachios, and Goat Cheese


Anyone who knows me well knows that I love salads. I really think that no meal is complete without one. My sons love that I'm always trying to come up with new ones so it keeps things interesting. It doesn't get better than this one...the perfect flavors and textures pretty much make the perfect salad.


Ingredients for Arugula Salad with Beets, Pistachios, and Goat Cheese:


Salad:

5 ounces baby arugula

1 cup diced cooked beets

2 ounces goat cheese

3 tablespoons shelled pistachio nuts

3 tablespoons pomegranate seeds


Dressing:

6 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

1 tablespoon Dijon mustard

1-2 finely chopped shallots

kosher salt

pepper


Time-Saving Tip: Feel free to use precooked- packaged beets.


Let's see what we need.


We're ready to make the salad.


I like to add all of the dressing ingredients in a small jar. Once I add the ingredients I put the lid on the jar and shake. It's easier for me. If you don't have a jar a small bowl and spoon to stir works, too. Set aside.


To assemble the salad start by placing the arugula in a large bowl or platter. Top with the beets, followed by the crumbled goat cheese, pistachios, and pomegranate seeds.


It's ready! All you have to do is shake up the salad dressing and drizzle some right on top. The salad is beautiful and delicious. A real winner!

4 comments

2018 Cranberry Walk