Beet And Goat Cheese Salad with White Wine Vinegar Dressing
Lacey Baier
This savory and sweet salad makes a perfect lunch on the go or a light dinner. The Beet and Goat Cheese Salad with White Wine Vinegar Dressing is packed with vitamins, fiber, and protein that will keep you full and happy!
To make the dressing, combine olive oil, white wine vinegar, raw honey, dijon mustard, and sea salt in a small mixing bowl, and stir to combine.
Pour the dressing into the bottom of a 1-quart sized mason jar, followed by cooked, diced beets, diced granny smith apple, crumbled goat cheese, toasted pecans, and then topped off with baby arugula.
Seal the jar tightly with a lid and place in the refrigerator to be enjoyed later.
Notes
* To cook beets, you can microwave, lightly covered, in a deep dish with ¼ cup water for 8-10 minutes, then peel OR wrap in foil, lightly covered with olive oil, and place in a 375 degree F oven for 45-60 minutes.