Summer beet salad with raspberries and goat cheese

Summer beet salad with raspberries and goat cheese

Summer beet salad with raspberries and goat cheese

This salad is delicious, colorful and very versatile – it can be used to impress your guests at a formal dinner party or simply as a side dish for your hamburgers at the summer BBQ party.  It also has goat cheese, one of my favorite cheeses, and I typically tend to sprinkle a tiny bit more on mine than is in the picture.  Don’t feel guilty if you want to as well!  To reduce costs but not decrease the quality, I use the Kirkland brand for the olive oil, balsamic vinegar, almonds and especially the goat cheese.

Summer beet salad with raspberries and goat cheese
 
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Recipe type: salad
Serves: 2

Ingredients
  • 1 cup raspberries
  • ½ cup Kirkland goat cheese
  • 1 small red onion cut into very thin, half moon shaped slices
  • a handful of Kirkland roasted almonds (slices or stakes)
  • ¾ cup cooked beets, sliced and cut into half,
  • 2 cups of your favorite salad mix, I recommend one which includes arugula
  • 1 teaspoon Kirkland balsamic vinegar
  • ½ teaspoon Kirkland extra virgin olive oil
  • 2 tbsp raspberry juice

Instructions
  1. To make the dressing, take a few of your raspberries and mash them in a cup with a fork.
  2. Add the olive oil, balsamic vinegar and raspberry juice.
  3. Toss the salad mix, beets and onion in a bowl and then pour the prepared dressing on top.
  4. Finish the salad off by topping it with the fresh raspberries and crumbled goat cheese.