Sunday Salads: Pickled Beet, Goat Cheese Arugula Salad with Beet Vinaigrette

Beets. Most people love them or hate them. I am in the first category. My husband is in the latter. They might seem a little odd to place on a salad but I would venture to guess that many of you have had them in your CSA boxes recently and you might just be looking for a new way to serve them!

So I give to you Pickled Beet, Goat Cheese and Arugula Salad. The flavor combination makes this anything but an ordinary salad. The strong flavors of goat cheese and arugula balance out the sweet and tangy flavor of the pickled beets. This wasn’t exactly a salad my toddlers were clamoring for, but I was fine with that, more for me! And I like my fancy salads. Hopefully you’ll agree!

Pickled Beet, Goat Cheese Arugula Salad with Beet Vinaigrette

Author/Source:

Tricia @ onceamonthmeals.com

Pickled Beets:

See directions located in this post.

3 large, cooked, fresh Beets OR (15 ounces canned beets)

1 cup Water (or reserved canned beet juice)

0.125 teaspoon Cloves

0.25 cup Vinegar

0.25 cup Sugar

0.25 teaspoons Cinnamon

Salad Ingredients:

8 cups Arugula (or other salad blends)

1 cup sliced 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