Name: Chioggia Beet Salad
Ingredients: 1–2 medium-sized beets Chioggia beet; 2 Tbsp Slivered almonds; 2 handfuls Arugula; 1 oz Goat cheese; 1 Tbsp Olive oil; 1/2 Tbsp Balsamic vinegar; 1 Tsp Maple syrup or honey

Chioggia Beet Salad

Celebrate the beauty of Chioggia beets with this simple salad featuring arugula, goat cheese, toasted almonds, and a light balsamic dressing.

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Ingredients

Chioggia beet 1–2 medium-sized beets
Slivered almonds 2 Tbsp
Arugula 2 handfuls
Goat cheese 1 oz
Olive oil 1 Tbsp
Balsamic vinegar 1/2 Tbsp
Maple syrup or honey 1 Tsp

Instructions

Toast the almonds in a dry skillet or under the broiler until lightly golden. Watch carefully to prevent burning. Set aside to cool.
Peel the beet, then thinly slice it using a sharp knife, vegetable peeler, or mandolin. Try to make as complete circles as you can but even part slices are good.
Divide the arugula between two plates, then top with the beet slices, crumbled goat cheese, and toasted almonds.
Shake together the vinaigrette ingredients (oil, vinegar and maple syrup) in a small jar or whisk in a small bowl. Drizzle over the salad and serve.