Gina's Beet and Goat Cheese Salad

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  • Level: Easy
  • Total: 18 min
  • Prep: 10 min
  • Cook: 8 min
  • Yield: 4 to 6 servings
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4 medium candy striped beets


1/4 cup olive oil

2 ounces balsamic vinegar

Salt and freshly ground black pepper

4 cups arugula

1/4 cup chopped pecans

1/2 cup goat cheese, crumbled


  1. In a pot of cold water, place beets and then bring to a boil. Allow pot to simmer until the beets are tender but still have slight resistance in the centers. This will take 8 minutes. Peel the beets and slice.
  2. In a small bowl whisk together olive oil and balsamic. Season with salt and pepper.
  3. In a separate larger bowl, toss arugula, beets, pecans and goat cheese. Drizzle them with dressing and serve.