Goat Cheese, Beets & Belgian Wheats Salad

"This salad is a twist on a classic. Pairing a tried, tested and true combination with new flavours adds some excitement in the kitchen and on the taste buds."
 
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Ready In:
50mins
Ingredients:
7
Serves:
4
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ingredients

  • 1 lb arugula
  • 6 beets, cooked and sliced
  • 1 (4 ounce) package goat cheese, crumbled
  • 1 cup pine nuts
  • 1 tablespoon of german beer
  • 1 tablespoon olive oil
  • 1 teaspoon coriander
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directions

  • Place your beets in a saucepan with salted water. Boil until tender (about 30-45 minutes). Drain and let cool. Once the beets are room temperature, remove the skin and slice.
  • Plate slice beets on top of a bed of arugula and crumble goat cheese on top. Quickly brown pine nuts in a small frying pan over medium heat. Once browned, top on salad.
  • To prepare your dressing, combine the beer, olive oil, lemon juice and coriander. Mix and drizzle over your salad. Serve with leftover beer and enjoy.

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