Beet Salad

By spend with pennies

Ingredients

8 cups arugula
4 large beets (cooked and cooled)
¼ cup chopped toasted walnuts (or pecans)
½ cup goat cheese (or feta cheese, crumbled)
½ red onion (thinly sliced)
2 tablespoons white balsamic vinegar (or apple cider vinegar)
1 tablespoon lemon juice
2 teaspoons honey
1 ½ teaspoons Dijon mustard
¼ teaspoon garlic powder (or ½ clove fresh garlic, minced)
â…" to ½ cup vegetable oil
salt and black pepper (to taste )

Prep Time20mins
Servings4

Instructions

Place arugula in a large bowl. Top with beets, walnuts, goat cheese, and onions.

For the dressing: Whisk together the vinegar, lemon juice, honey, Dijon mustard, and garlic powder. Slowly drizzle in oil while whisking until the dressing is slightly thickened. Season with salt and pepper to taste.

Drizzle dressing over salad and serve immediately.