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Categories:Viewed: 5 - Published at: 7 years ago
Ingredients
- 1 large or 2 small beets, 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
- For the Dressing
- 2 Tbsp. olive oil
- 1 Tbsp. balsamic vinegar, or to taste
- 1 tsp. GREY POUPON Dijon Mustard
- 1 tsp. fresh lemon juice
Method
- 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.
- Crumble the bacon into bite-sized bits.
- Place the arugula in a bowl and add the chopped beats, and goat cheese, breaking it into pieces and distributing it over the salad.
- 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).
- Sprinkle bacon over salad before serving, so it stays crispy and doesnt get soggy.
