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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.
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1
bunch of beets
, topped and rinsed
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2
cups
arugula
, rinsed and roughly chopped
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1/4
cup
soft plain goat or feta cheese
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2
Tbsp
lemon juice
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2
Tbsp
olive oil
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Dash of balsamic or red wine vinegar
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Salt and pepper to taste
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Place whole beets in a pot and cover with water. Bring to a boil and boil until just tender but not mushy.
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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.
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Place beets in a bowl and drizzle with the olive oil, vinegar, lemon juice, salt and pepper.
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Crumble in the goat cheese. Toss to coat beets.
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Place arugula in a large bowl. Add beet mixture and toss evenly to distribute beets and greens.
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Taste and adjust seasonings as needed.
This 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.