Festive Beet Salad


  • 1 1/2 pounds beets, tops trimmed
  • 2 tablespoons red wine vinegar
  • 1/3 cup extra virgin olive oil
  • 1/3 cup walnuts
  • 2 cups arugula, trimmed and torn
  • 2 cups spinach or spring mix
  • 4 ounces goat cheese, crumbled
  • Salt and pepper, to taste

Cooking Instructions

  1. Bring the beets to a boil in a saucepan with salted water. Simmer and cook until fork tender - about 20 - 30 minutes. Allow to cool, peel and cut into bite-sized pieces.
  2. In a large bowl, whisk vinegar, salt and pepper, to taste. Whisk in the olive oil in a slowly to make a dressing. Toss the cut beets in the dressing and set aside to marinate for at least 30 minutes or up to 2 hours.
  3. In a dry skillet, toast the nuts. Stir to avoid over-browning, and remove from heat when they are golden brown. Cool.
  4. Toss the arugula and spinach or spring mix with the beets and divide among 4 plates. Sprinkle the walnuts and goat cheese on top.