Beet, goat cheese and arugula salad

Have you ever tried combination of the beetroot and the goat cheese? That may sound really strange until you get your first bite. After adding a handful of arugula and some splashes of olive oil, you can make a perfect starter which will definitely impress your guests.

For this salad, I used medium-firm goat cheese which was like feta and wasn’t very easy to crumble. However, it becomes much easier if you keep it in a fridge for some hours before crumbling it over your salad.

Servings: 4

Preparing time: 30 minutes

Ingredients:

• 4 beets, boiled and sliced 
• 4 handfuls arugula 
• 200 grams goat cheese 
• ½ cup balsamic vinegar 
• 2 tablespoons olive oil 
• sea salt, freshly ground pepper

1. First of all you need to marinate your beet slices, so whisk together ½ cup of balsamic vinegar, generous pinch of salt and freshly ground pepper. 
2. Toss the beets in this vinaigrette and leave for 20 minutes. 
3. When the beets are ready, pour off the liquid and mix it with two tablespoons of olive oil. 
4. Now on the serving plate, put the layer of marinated beets and top it with greens. 
5. Drizzle with your vinaigrette and some splashes of olive oil over the top of the salad, and season. 
6. Finally, sprinkle your salad with the crumbled goat’s cheese and enjoy.