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Beet and Goat Cheese Salad

easy recipe long recipe servings 4 read the post


- 1 beet

- goat cheese

- arugula or green leaves



- 1/4 cup olive oil

- 1/4 cup balsamic vinegar

- pinch of salt and pepper

- 1 teaspoon of mustard (preferably dijon)

- 1/2 teaspoon of honey


Cook the beet without pilling it first for 45-60 minutes (make sure with the help of a fork that it is soft enough for the fork to come through but not mashed) and then it is pilled easily.

Slice the beet and add it into an arugula leaves bowl (could be baby spinach or any leaves mix as well). Add slices of goat cheese.

Make the dressing: 1/4 cup olive oil, 1/4 cup balsamic vinegar, pinch of salt and pepper,

1 teaspoon of mustard (preferably dijon), 1/2 teaspoon of honey or any sweet jam you have.

Serve cold.

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