Beet and Arugula Salad with Cranberries, Walnuts & Goat Cheese

Adorned with cranberries, walnuts, and goat cheese, this salad will convince even those who are unenthusiastic about beets to rally behind the root vegetable. Tossed with arugula and a slightly sweet and tangy balsamic vinaigrette, this side salad pairs well with just about anything on the dinner menu.
For the vinaigrette
1 organic garlic clove, minced
1⁄3 cup Natural Grocers® Brand Organic Extra Virgin Olive Oil
1⁄4 cup Natural Grocers Brand Organic Balsamic Vinegar
1 teaspoon organic Dijon mustard
1⁄2 teaspoon Natural Grocers® Brand Bulk Real Salt
1⁄4 teaspoon Natural Grocers Brand Bulk Organic Ground Black Pepper
For the salad
1 (5-ounce) package organic arugula or any combo of arugula, spinach, and spring greens
1⁄2 cup Natural Grocers Brand Bulk Walnuts Halves and Pieces, roughly chopped
1⁄4 cup Natural Grocers Brand Bulk Apple Juice Sweetened Cranberries
2 medium organic beets, cooked (boiled or roasted), cut into bite-size pieces
4 tablespoons crumbled goat cheese or feta cheese
1 organic avocado, cut into bite-size pieces (optional)

1. In a small bowl or cup, whisk the dressing ingredients together until well combined.

2. In a large salad bowl, toss the arugula, walnuts, and cranberries with enough dressing to coat. Divide the salad among four plates and evenly distribute the beets, cheese, and avocado (if using) over the salads. Drizzle with the remaining dressing if desired and serve immediately.


Wine Pairing

Recommended Wine Style: Sauvignon Blanc