Goat Cheese & Beet Salad
Serves 2
Ingredients
3 Tbsp McCormick Jam Co. Strawberry Balsamic Jam
1 Tbsp Balsamic Vinegar
3 Tbsp Olive Oil
4 oz. Goat Cheese
3 small or 1 large Beet
16 oz Arugula / Mixed Greens
1/2 cup Pickled Red Onions
1/2 cup Candied Pecans
Salt and Black Pepper
Directions:
1. Roast beets: cut into bite size pieces, wrap in foil and add a splash of water. Bake at 400 degrees for 1 hour.
2. In a bowl, whisk together jam and balsamic vinegar until smooth.
3. Slowly drizzle in the olive oil, whisking continuously.
4. Once beets are done, open foil (be careful of the steam) let them cool.
5. Assemble salad with greens, onions, goat cheese, beets, pecans. Toss in dressing, add S&P to taste. Enjoy!