Simple Beets and Greens Salad
Spring beets are amazingly tender and sweet and don't need much to enhance them. This salad is a medley of simple flavours that meld wonderfully.
- 1 bunch of beets , topped and rinsed
- 2 cups arugula , rinsed and roughly chopped
- 1/4 cup soft plain goat or feta cheese
- 2 Tbsp lemon juice
- 2 Tbsp olive oil
- Dash of balsamic or red wine vinegar
- Salt and pepper to taste
Place whole beets in a pot and cover with water. Bring to a boil and boil until just tender but not mushy.
Drain beets and rinse with cold water - slide skins off of beets with your fingers and rinse peeled beets. Cut into large cubes or slices.
Place beets in a bowl and drizzle with the olive oil, vinegar, lemon juice, salt and pepper.
Crumble in the goat cheese. Toss to coat beets.
Place arugula in a large bowl. Add beet mixture and toss evenly to distribute beets and greens.
Taste and adjust seasonings as needed.
Recipe NotesThis salad can also be made with beet greens or chard. Just sautée or steam the greens, add a little salt and use in place of (or in addition to) arugula.