Firefly Arugula, Beet & Goat Cheese Salad

We’re keeping things simple this week, without skimping on flavor! This beautiful beet and goat cheese salad has only five ingredients, topped with a walnut vinaigrette — and of course, Classic kraut! Perfect for entertaining and accessible in any season, we know you’ll be reaching for this recipe again and again.

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Firefly Arugula Beet & Goat Cheese Salad
4 oz arugula
4 oz goat cheese
2 cups cubed cooked beets, steamed or roasted
½ cup toasted walnuts, roughly chopped
½ cup Classic Kraut
3 T walnut oil, or your favorite oil
2 T balsamic vinegar 

Place arugula and crumbled goat cheese in a large salad bowl.  Top with cubed beets, toasted walnuts, and Classic Kraut. Whisk walnut oil and balsamic vinegar together and drizzle over the salad.  Toss gently and serve.

Which #summerofsalads recipe has been your favorite? Let us know in the comments below!