Beets and Arugula Salad with Goat Cheese

• 1 1/2 tablespoons red wine vinegar
• 2 teaspoons balsamic vinegar
• 4 tablespoons olive oil, extra-virgin
• 1 x salt and black pepper to taste
• 4 large beets cooked, peeled and cut into wedges, or 6 medium sized, quartered
• 8 cups arugula (roquette) well washed and dried, or mixed greens
• 1/2 cup goat (chevre) cheese crumbled

1. Add the vinegars and oil into a small bow, and whisk until well blended.
2. Season with salt and pepper.
3. Toss the beets with 13 vinaigrette until evenly coated in a medium bowl.
4. Gently Toss the arugula with remaining vinaigrette until well dressed.
5. For both beets and greens, season with more salt and black pepper if needed.
6. Divide the arugula among the serving plates.
7. Top with the beets and sprinkle with the crumbled goat cheese.
8. Serve and enjoy.

red wine vinegar, balsamic vinegar, olive oil, salt, beets cooked, arugula, goat

Taken from recipeland.com/recipe/v/beets-arugula-salad-goat-cheese-52593 (may not work)