Beets With Goat Cheese And Arugula Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 large beets, cleaned and wiped
  • 4 cups baby arugula
  • ¼ cup pine nuts
  • 8 ounces plain goat cheese, crumbled or diced with a dental floss
  • 1 cup fresh blackberries
  • olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  1. Preheat the oven to 425 F. Wrap the beets in aluminum foil and roast in the oven for 40-50 minutes until soft when pocked with a knife.
  2. At the same time, place pine nuts on the baking sheet and toast for 2-3 minutes until slightly brown.
  3. Remove from the oven, carefully unwrap and let them slightly cool. Using a kitchen paper towel, remove the skins.
  4. Dice the beets and add them to a mixing bowl along with arugula, goat cheese and pine nuts.
  5. Season with salt and pepper and toss the salad with olive oil.
  6. Sprinkle with fresh blackberries and serve!
Recipe by Lavender & Macarons at