Beet and Goat Cheese Salad

This salad is perfect as a light dinner, or a side to chicken, steak, pizza, etc. It is quick and easy to make, and, with a little planning, you can prepare all ingredients beforehand!

A tip on the beets – I always peel mine with a vegetable peeler before cooking. They will stain less this way, opposed to peeling the skin after cooking. If you prefer not to peel, you can leave the skin on (just be sure to wash them very, very well!). Beets are very versatile, and can be enjoyed with/without skin, and raw/cooked. Make them however you prefer!

Servings: 2 large salads (or 4 side salads)

Prep Time: 20 mins

Total Time: 45 mins

Ingredients:

Salad:

• 1 package of arugula

• 6 beets, peeled and diced

• 4 tbsp goat cheese

• 1 can chickpeas

Dressing:

• 3 tbsp avocado (or olive) oil

• 4 tbsp balsamic vinegar

• 1 tbsp lemon juice

• 1 clove garlic, minced

• salt & peper to taste

Instructions:

1. Preheat oven to 400 degrees F.

2. Peel, dice, and prepare beets by tossing in avocado oil, salt and pepper. Spread evenly over baking pan. Bake for 35 minutes, tossing once

3. Rinse and drain chickpeas. Prepare by tossing in oil, salt and pepper. Spread in single layer over baking pan, and bake for 20 minutes, tossing every 5 minutes

4. While beets and chickpeas are roasting, prepare the salad dressing by combining all ingredients and stirring until well mixed. Season with salt and pepper to taste

5. Allow beets and chickpeas to fully cool (can be made ahead of time!)

6. Arrange salads by filling bowls with arugula, topping with beets and chickpeas. Crumble goat cheese over salad, and top with dressing

7. **If arranging ahead of time, leave all ingredients in separate containers and combine when ready to make the salads

Hope you enjoy!

- Aubs