Beet and Goat Cheese Salad

• Course Appetizer, Salad
• Cuisine Memorial Day

Prep time

Cook time

Servings

Ingredients

• For the salad:
• 6 cups baby arugula
• 1 lb cooked beets cut into wedges
• 1 Orange segmented
• 1/2 cup Goat Cheese crumbled
• 1/4 cup toasted pumpkin seeds
• For the dressing:
• 1/4 cup Mina extra-virgin olive oil
• 2 tbsp lemon juice
• 2 tbsp orange juice
• 1/2 tbsp Dijon mustard
• 1 tsp honey optional
• salt and black pepper to taste

Instructions

1. On a large serving plate, create a bed of arugula. Evenly arrange the beets, segmented orange, goat cheese, and pumpkin seeds on top.
2. In a small bowl, whisk together the olive oil, lemon and orange juice, Dijon mustard, honey, and salt and pepper. Drizzle over the salad and serve. Enjoy!