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I’ve had a version of the salad at a few different restaurants before, and decided it was time to make my own! And if this says anything, I figured I would only take a few bites after taking this reel, and I ate the entire plate for lunch.
- Fresh arugula
- Beets, cooked and sliced
- Candied pecan nuts
- Goat cheese
- Dressing: 1 tbsp Dijon mustard, 1 tbsp honey, 1 tsp olive oil, pinch of salt, pinch of pepper
- Place arugula on plate.
- Layer with beets, goat cheese, and candied pecans.
- Mix up dressing in a bowl and drizzle over the top.
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