I love this kind of combination of contrasts: crunchy, smooth, rich, light, sweet, not-sweet – this salad has it all working, and the result is just fantastic.

The ingredient proportions will vary, depending on how many people you are feeding, but you won’t go wrong with the basic idea.


– 1 – 2 cups of arugula
– 1 medium beet, boiled, peeled and cut into medium-small pieces
– 3 TB of goat cheese, crumbled
– 1 TB of pine nuts for garnish

Dress with olive oil, white balsamic vinegar and salt to taste.  YUM.

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