Beet and Arugula Salad with Apricot & Thyme Crumbled Goat Cheese

4 servings
15 min prep time
15 min total time

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.



16 ounces baby arugula

4 medium beets, cooked, peeled and thinly sliced

1 container Vermont Creamery Apricot & Thyme Goat Cheese Crumbles


1/4 cup fresh lemon juice

1 tablespoon brown sugar

1/2 cup extra virgin olive oil

1/4 teaspoon salt

Black pepper, to taste


  • 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.