Beet and Arugula Salad with Apricot & Thyme Crumbled Goat Cheese 4 servings 15 min prep time 15 min total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* Stunning and simple, this salad elevates the classic combination of fresh goat cheese and beets to a whole new level. Serves two as an entree or four as a side salad. IngredientsSalad16 ounces baby arugula 4 medium beets, cooked, peeled and thinly sliced 1 container Vermont Creamery Apricot & Thyme Goat Cheese Crumbles Dressing1/4 cup fresh lemon juice 1 tablespoon brown sugar 1/2 cup extra virgin olive oil 1/4 teaspoon salt Black pepper, to taste Get Ingredients Directions STEP 1 Layer salad ingredients in large bowl in the order listed. Set aside. STEP 2 Place all dressing ingredients into a small jar with a tight-fitting lid; shake until well incorporated. STEP 3 Drizzle about half of the dressing on salad; gently toss. Add additional dressing, if desired. Serve immediately. STEP 4 Any leftover dressing can be stored in the refrigerator for up to one week. Related Recipes Crème Fraîche Root Vegetable + Sage Pot Pies Cape Cod Corn Canoes Cut-Out Sugar Cookies Chèvre Squash Blossoms Spinach Puffs Pumpkin Goat Cheese Cheesecake