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  • Recipes Home > Salads > Chef Katie’s Raw Beet Salad with Fresh Arugula and Strawberry Walnut Vinaigrette

Chef Katie’s Raw Beet Salad with Fresh Arugula and Strawberry Walnut Vinaigrette

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Crisp red beets, and creamy goat cheese compliment the peppery arugula and Strawberry Walnut Vinaigrette in this salad.
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Ingredients:

  • 4 raw beets, peeled and thinly sliced
  • 4 oz. goat cheese, crumbled
  • 2 C. fresh arugula
  • Fresh cracked black pepper
  • 1/2 C. chopped walnuts
  • 1/4 C. The Olive Tap’s Strawberry Balsamic Vinegar
  • 1/2 C.The Olive Tap’s  French Roasted Walnut Oil

Directions:

Line a plate with the thinly sliced raw beets. Top with arugula and crumbled goat cheese. Crack black pepper over the top. Sprinkle with walnuts.

In a small bowl, whisk the balsamic vinegar and the oil together. Season with salt and pepper.  Dress the salad with the vinaigrette.

Courtesy of Chef Katie Wojciechowski and Fuller’s Second Floor

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