ARUGULA, BEET AND GOAT CHEESE SALAD

Arugula, Beet and Goat Cheese Salad image

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.

Provided by My Food and Family

Categories Home

Time 45m

Yield 2 as main course

Number Of Ingredients 8

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
2 Tbsp. olive oil
1 Tbsp. HEINZ Balsamic Vinegar, or to taste
1 tsp. GREY POUPON Dijon Mustard
1 tsp. fresh lemon juice

Steps:

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 doesn't get soggy.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g