Gina's Beet and Goat Cheese Salad
- 4 medium candy stripped beets
- 1/4 cup olive oil
- 2 ounces balsamic vinegar
- Salt and freshly ground black pepper
- 4 cups arugula
- 1/4 cup chopped pecans
- 1/2 cup goat cheese, crumbled
In a pot of cold water, place beets and then bring to a boil. Allow pot to simmer until the beats are tender but still have slight resistance in the centers. This will take 8 minutes. Peel the beets and slice.
In a small bowl whisk together olive oil and balsamic. Season with salt and pepper.
In a separate larger bowl, toss arugula, beets, pecans and goat cheese. Drizzle them with dressing and serve.