This salad is so refreshing and super easy to make! Roast your beets a day before so they are cool and easy to peel.
- 2 medium beets, roasted, peeled and small/demium diced
- 8 oz baby arugula salad (this week ours is from Heermance Farm!)
- 3 oz chevre (Try the Acorn Hill!)
- 2 T balsamic vinegar
- Toss the beets and arugula lightly together
- Crumble the cheese on top and drizzle with balsamic vinegar
- Salt & pepper to taste!