Arugula Beet & Goat Cheese Salad with Pomegranate Vinaigrette

Serves 4

Arugula, Beet & Goat Cheese Salad with Pomegranate Vinaigrette

2 lbs. red beets
4 oz. goat cheese
12 oz. baby arugula lettuce
Walnuts, chopped, roasted

1/4 cup Olio Pomegranate Balsamic Vinegar
2 tbsp. Dijon mustard
1 small shallot, minced
1 clove garlic, minced
½ - ¾ cup Olio Arbequina Extra Virgin Olive Oil
Olio Himalayan Pink Sea Salt and Pepper, to taste


  1.         Wash and remove dirt from the beets. In a large pot, cover with cold water. Cover and bring to a boil. Remove lid, continue to boil until tender (should be able to pierce straight through with a sharp knife).
  2.         Allow the beets to cool. Remove skins. Dice into small pieces (1/4 inch).
  3.         Arrange lettuce, beets and goat cheese on four plates.
  4.         Drizzle with pomegranate vinaigrette (recipe to follow)

Pomegranate Vinaigrette

  1.         Whisk Olio Pomegranate Balsamic Vinegar, mustard, shallot and garlic together in a small bowl.
  2.         Slowly drizzle in Olio Arbequina Extra Virgin Olive Oil while whisking to create an emulsion. (Should slightly thicken). Taste to see if more oil is needed.
  3.         Olio Himalayan Pink Sea Salt and pepper, to taste.
  4.         Whatever is not used, can be store in a tightly covered container, on the counter.