Beet and Goat Cheese Salad
I'm always looking for quick and easy salad recipes for a tasty, healthy lunch that doesn't involve too many ingredients. I shared my Summer Strawberry Salad as one of my go-to lunches a while back, and now I have a quick Beet and Goat Cheese Salad for you.
- 1/2 of a large beet, cooked
- 1 tbsp crumbled goat cheese
- a handful of dry roasted almonds
- baslamic glaze
At the beginning of the week I like to boil a bunch of beets to have on hand for lunches and dinners. Bring a large pot of water to a boil and add your beets, then cook for about 30-45 minutes, until you can easily pierce them with a fork. Drain them and let cool, then cube the beets and refrigerate them so they are ready to go when you need them. I use about 1/2 of one large beet for this salad.
I also dry roast a bunch of almonds and the beginning of the week because I like to snack on them and add them to pasta, and salads. Preheat your oven to 400 degrees, put a handful of almonds on a baking sheet and roast for about 10 minutes. Let them cool and then roughly chop about 10 to add to the salad. Or you can just buy a bag of slivered, dry roasted almonds.
The balsamic glaze I use is ready-made from Costco but it is really easy to make at home. Here is a quick, easy recipe for making your own balsamic glaze.
To put the salad together lay down a bed of arugula on a plate, top with the beets, sprinkle on the goat cheese and almonds, then drizzle with your balsamic glaze. There you have a quick, simple salad that is pretty tasty. Enjoy!