Goat Cheese and Beat Salad

Ingredients Mixed greens Arugula Goat cheese Panko Beats Slivered almonds (toasted) Dried cranberries

Directions

In a medium pot, bring water to a boil. Place 2 beets with their skin on and tops cut off in the boiling water. Let cook for 45min or until you can pick beets up easily with a fork.

In the meantime, shape goat cheese into balls and roll in panko, so that each goat cheese ball is fully coated. Place on a baking sheet. Leave until the rest of the salad is composed. (You want to serve this part warm.)

Toast ~1 cup of slivered almonds in a sauce pan, stirring consistently to avoid burning. Remove from heat when golden.

When beets are done, drain the water and remove skins. Cut beets into cubes.

Put goat cheese in the oven at 350 for 5 min.

Toss a box of mixed greens (or two small heads of red leaf lettuce) into a salad bowl. Add a box of arugula.

Add beets, almonds, and dried cranberries.

Toss all ingredients until evenly distributed.

Remove goat cheese and add to top of the salad.