Pickled Beet, Arugula, Goat Cheese Salad
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Pickled Beet, Arugula, Goat Cheese Salad
Category
Salads
Ingredients
- 8 ounces arugula
- 8 ounces goat cheese
- 2 tablespoons Fustini’s Citrus Oregano balsamic
- 2 tablespoons Fustini’s Michigan Apple balsamic
- salt and pepper
- 1 teaspoon honey
- 2 tablespoons Fustini's Cayenne Crush olive oil
- 2 beets - trimmed and peeled
- 2 cups Fustini’s 12 Year White balsamic
- 1/2 cup sugar
- 1 teaspoon coriander seeds
- 1 teaspoon caraway seeds
- Pinch Kosher salt
- 6 black peppercorns
Ingredients
Spicy Dressing
Pickled Beets
Directions
- Place arugula, pickled beets and goat cheese on plate. Drizzle with Vinaigrette
- Mix all ingredients together to emulsify.
- Slice beets as thin as possible and place into metal bowl. Bring vinegar, sugar and spices to a rolling boil over moderate heat. Once boiling, pour over the beets and stir thoroughly. Let stand 1 hour before refrigerating overnight.