From the Refrigerator: Arugula Salad with Beets and Goat Cheese Croutons

Simple to throw together, this recipe has great fall flavors!
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Arugula Salad with Beets and Goat Cheese Croutons
(serves 4)

1/4 lb baby arugula
2 medium sized beets, steamed and peeled
1 baguette or loaf of French bread
1/2 cup goat cheese
2 tbsp white truffle oil
3 tbsp olive oil
3 tbsp balsamic vinegar
sea salt

Preheat the oven to 400 degrees.

To make the croutons, slice 8 pieces of the bread. Trim to remove crust. Cut to desired size.
In a medium sized bowl, combine goat cheese and truffle oil. Salt to taste. Divide amongst the croutons and spread in a thin layer. Place on baking sheet and bake for 7 minutes or until tops are lightly toasted in color.

While croutons are baking, using a mandoline slice beets into waffer-thin rounds. Place around plate in whatever decorative manner you desire.

In a large bow, toss arugula, olive oil and balsamic vinegar. Season to taste. Arrange on plate with beets.

Once croutons come out of the oven, arrange on salad and serve immediately.

Enjoy!

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Filed under Food, From the Refrigerator, Recipes

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