Chef Katie’s Raw Beet Salad with Fresh Arugula and Strawberry Walnut Vinaigrette
Crisp red beets, sweet orange wedges and creamy goat cheese compliment the peppery arugula and Strawberry Walnut Vinaigrette in this salad.
Ingredients:
- 4 raw beets, peeled and thinly sliced
- 4 oz. goat cheese, crumbled
- 2 C. fresh arugula
- 2 small oranges, peeled and separated into wedges
- Fresh cracked black pepper
- cashews for garnish if desired
- 1/4 C. The Olive Tap’s Strawberry Balsamic Vinegar
- 1/2 C.The Olive Tap’s French Roasted Walnut Oil
Directions:
Arrange some arugula on a plate. Top with the thinly sliced raw beets. Top with arugula and crumbled goat cheese. Crack black pepper over the top. Sprinkle with cashews if desired.
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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