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Roasted Beet and Goat Cheese Salad

Merritt Watts
  • minutes
  • Serves 4

INGREDIENTS

2 cups

Arugula

1

Fennel, bulb

16 oz

Golden and/or red beets, medium

2

Vine-ripened tomatoes, medium wedges thin

1 tsp

Dijon mustard

1 tbsp

Honey

1/4 cup

Grapeseed oil

1 tsp

Sesame oil, dark

1/4 cup

Sherry vinegar

2 oz

Goat cheese