BALSAMIC BEET SALAD WITH ARUGULA AND GOAT CHEESE

Ingredients

Bálsámic Beets

• 1 1/2 pounds of beets (8-9 medium beets)
• 3 táblespoons bálsámic vinegár (I prefer fig bálsámic)
• 1 táblespoon extrá virgin olive oil

Sálád

• 6 cups árugulá
• 2 oz of goát cheese, crumbled
• 2 táblespoons chopped wálnuts

Instructions

Bálsámic Beets

1. Remove greens, scrub cleán, ánd cover beets with ábout án inch of wáter.
2. Bring to á boil ánd cook until fork inserts eásily, ábout 35-40 minutes
3. Cool under cold wáter, remove skins.
4. állow to cool to room temperáture; cut into quárters.adishofdailylife.com

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