I’ve decided to create a new monthly feature on the blog called Simple Plates. Simple Plates will feature easy recipes for healthy meals and desserts. I’ll focus on using local ingredients when possible and incorporate new food brands when appropriate. Ultimately, I want to share my cooking journey with you guys. Today’s recipe is inspired by one of my favorite things to order at a new restaurant, beets.
*This post contains affiliate links. I receive a small commission from clicks on the product links.
Local Goat Cheese and Beet Salad
(Serves 3 – 4 People)
I love a good beet salad topped with goat cheese and cracked pepper and rock salt. It’s simple, healthy, and delicious and featured on menus at trendy eateries all over town. Now I can enjoy it at home for a fraction of the price. This recipe features some special local ingredients. The first one is a local goat cheese from Pure Luck Farms . And the second is a citrus flavored honey from Satur’s Farm in Jacksonville Florida. I purchased a jar of this honey while driving through Florida. I saw an older man selling honey on the side of the road and decided to stop and check out his collection. The honey boasts hints of citrus that comes from the flowers that the bees pollinate.
Ingredients
4-5 Red and Yellow Beets (opt for organic if possible)
Goat Cheese (I used a cracked black pepper chevre from Pure Luck)
3-4 cups Fresh Arugula (organic if possible)
Honey (I used a citrus honey from Satur’s Farm in Jacksonville Florida)
Extra Virgin Olive Oil (I used 100% Organic Italian Olive Oil from Belluci)
Sea Salt
Walnuts
Preparation (20-30 Minutes)
Pre-heat your oven to 375 degrees. Begin by washing and scrubbing your beets to remove all dirt. Then peel the beets with a vegetable peeler. Once peeled, take a sharp knife and slice the beets into medallions. Line a baking sheet with foil and place the beet medallions on the foiled sheet. Drizzle your EVOO on the medallions. Roast beets for about 20 minutes or until tender. Remove from the oven and allow to cool.
Directions
For each portion, take a cup of arugula and place in a bowl or on a salad plate. Place 4-5 slices of beets on top of the arugula. Crumble your goat cheese on top with a fork. And drizzle honey to taste on over your salad. Lastly, sprinkle with sea salt and toss on a handful of walnuts for an added crunch.
This salad is ridiculously simple to make and so healthy too! If you are vegan, swap out the goat cheese and honey for dried cranberries (for added sweetness) and pepitas or sunflower seeds. This recipe is so versatile and works for any diet types. If you’d like recipes for particular meals or diet plans, please be sure to leave a comment so that I can start planning recipes for you guys!
