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 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 Cape Cod Corn Canoes Watermelon and Fresh Goat Cheese Salad Autumn Spiced Cinnamon Buns with Crème Fraîche Icing Greek-Style Feta and Spinach Salad Antipasto Cheeseboard Grilled Radicchio Salad