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Arugula, Beet and Goat Cheese Salad
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Arugula, Beet and Goat Cheese Salad

45 Minutes
45 Min Prep
45 Min Cook
What's the best way to serve a beet and goat cheese salad? Add bacon! Try this Arugula, Beet and Goat Cheese Salad as a tasty side dish tonight.
What You Need
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2 servings
Original recipe yields 2 servings
1 large or 2 small beet s, boiled for 30 minutes or until a fork can be easily inserted
6 cups loosely packed arugula, washed and spun dry
3 strips OSCAR MAYER Bacon, fried
4 oz. goat cheese
4 oz. For the Dressing
2 Tbsp. olive oil
1 Tbsp. HEINZ Balsamic Vinegar, or to taste
1 tsp. GREY POUPON Dijon Mustard
1 tsp. fresh lemon juice
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Let's Make It
1
After the beets are cooked, when you are ready to make the salad, cut the ends off and slide the skin off (it will come off easily). Rinse the whole beets, and then chop them into bite-sized pieces.
2
Crumble the bacon into bite-sized bits.
3
Place the arugula in a bowl and add the chopped beats, and goat cheese, breaking it into pieces and distributing it over the salad.
4
Whisk the dressing together in a separate bowl, and gradually drizzle it over the salad, tasting as you go (some prefer a more lightly dressed salad).
5
Sprinkle bacon over salad before serving, so it stays crispy and doesn’t get soggy.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
2 as main course
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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