Back to Recipes
Goat Cheese, Beets & Belgian Wheats Salad
Kevin Anderson
2-4 servings
BeginnerThis salad is a twist on a classic. Pairing a tried, tested and true combination with new flavours adds some excitement in the kitchen and on the taste buds.
Total Steps
3
Ingredients
8
Tools Needed
1
Ingredients
- 1 box arugula
- 6 beets, cooked and sliced
- 1 package small goat cheese, crumbled
- 1 cup pine nuts
- 1 tablespoons Belgian or German beer
- 1 tablespoons olive oil
- 1 teaspoons lemon juice
- 1 teaspoons coriander
Instructions
1
Step 1
Place your beets in a saucepan with salted water. Boil until tender (about 30-45 minutes). Drain and let cool. Once the beets are room temperature, remove the skin and slice. Plate slice beets on top of a bed of arugula and crumble goat cheese on top. Quickly brown pine nuts in a small frying pan over medium heat. Once browned, top on salad.
2
Step 2
To prepare your dressing, combine the beer, olive oil, lemon juice and coriander. Mix and drizzle over your salad. Serve with leftover beer and enjoy.
3
Step 3
Who says beer and salad can't live in harmony?