Our family really loves beets, pickled baby beets, beet salads, roasted beets, but especially that classic trio of beets, chèvre, and walnuts. It’s one of those combinations we never get tired of.
So whenever I come up with a new way to turn those flavours into a refreshing, satisfying meatless lunch, we dive right in. This one is simple, bright, and exactly the kind of dish that disappears quickly at our table.
Ingredients
- 6 pre-cooked beets
- 1/2 head frisee or 2 handfuls of arugula
- 6 oz goat cheese divided
- 3/4 cup whole walnuts
- 1 recipe Homemade Balsamic Dressing
Instructions
Gather all ingredients before starting the recipe.
- Place half of 1/2 head frisee or 2 handfuls of arugula on a serving platter in a diamond pattern.
- Quarter 6 pre-cooked beets and place 3 quartered the beets on each serving plate next to the salad greens.
- Cut small chunks of 6 oz goat cheese with the tip of a knife and place randomly on each plate topping the beets. Scatter half of 3/4 cup whole walnuts in and around the beets and the salad greens.
- Drizzle a couple of tablespoons of balsamic dressing over the salad and serve.
