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Archived from the original on October 23, 2007

Beet Salad with Goat Cheese and Balsamic Vinaigrette from votes Ingredients Beet Salad with Arugula Ingredients: 6 medium, 2 lbs beets 5 oz 6 cups baby arugula, rinsed and spun dry 4 oz goat cheese or feta cheese, (about 1/2 cup) diced or crumbled 1/2 cup pecans, toasted 1/2 cup dried cranberries Balsamic Vinaigrette Ingredients: 1/2 cup extra virgin olive oil 3 Tbsp balsamic vinegar 1 Tbsp dijon mustard, we love Grey Poupon brand 1 garlic clove, pressed or finely minced 1/4 tsp salt 1/8 tsp black pepper Instructions How to Make Beet Salad with Arugula: Preheat the oven to 400F