Beet & Goat Cheese Salad with White Wine Vinegar Dressing

By gmasusan

Ingredients

• 1 /2 granny smith apple, diced
• 1 /4 cup crumbled goat cheese
• 1 /2 tsp. sea salt
• For The Beet And Goat Cheese Salad: 2 beets, cooked and diced* 1/2 granny smith apple, diced 1/4 cup crumbled goat cheese 2 tbsp. pecans, toasted or raw 2 cups baby arugula
• For The White Wine Vinegar Dressing: 2 1/2 tbsp. olive oil 2 tbsp white wine vinegar 1 tsp raw honey 1 tsp Dijon mustard 1/2 tsp. sea salt

Preparation

Step 1

InstructionsTo 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.