Beet & Goat Cheese Salad

Beet & Goat Cheese Salad with Honey Cinnamon Balsamic Dressing

Tender earthy beets, rich goat cheese, crunchy walnuts, creamy avocados, and peppery arugula all tossed in a sweet & spiced honey cinnamon balsamic dressing. Enjoy this Beet & Goat Cheese as a nutritious lunch or as a colorful addition to any holiday table.

– 2 cups baby spinach – 2 cups baby arugula – 2 cups cooked beets sliced – 1 cup walnut halves – 2/3 cup crumbled goat cheese – 1 avocado diced – 1/4 cup green onion sliced Honey Cinnamon Balsamic Dressing: – 1/4 cup honey – 2 tbsp extra virgin olive oil – 2 tbsp plain Greek yogurt – 2 tbsp balsamic vinegar – 1/2-1 tsp kosher salt – 1/4 tsp ground cinnamon

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– How to Cook Beets – Oven-Roasted Beets: pre-heat oven to 400F and line a baking sheet with foil. Tightly wrap each beet in foil and arrange on baking sheet. Roast for 1 hour, until the largest beet is easily pierced. Unwrap beets and cool slightly. Once cool enough to handle, use a paper towel to peel away beet skin. – Instant Pot Method: Place a rack at the bottom of Instant Pot, and add 1 cup of water. Place beets on rack in a single layer and pressure cook according to the following time chart:Small beets (2” diameter) -20 minutesMedium beets (2 1/2” diameter) – 30 minutesLarge beets (3” diameter) – 40 minutes Learn more

– Beets can be cooked up to 3 days in advance and stored in the refrigerator until ready to use. – For simplicity and to save time, you can use pre-roasted or canned beets.