Arugula Salad with Fresh Figs, Pickled Beets and Goat Cheese

In Food Around The World, Recipes by Lisa Soldo-JohnsonLeave a Comment


Print Recipe
Arugula Salad with Fresh Figs, pickled beets and Goat Cheese Yum
The combination of creamy goat cheese and fresh sweet figs beautifully enhance the zesty flavor of pickled beets and arugula leaves. It's a mouthful of wonderful flavors that make this salad uniquely unforgettable.
Prep Time 10 minutes
Prep Time 10 minutes
  1. In small pan, saute walnuts and agave nectar for 1 minute. Set aside and let cool.
  2. Wash and place lettuce on large platter. Layer beets, walnuts, salt and pepper over salad evenly. Gently drizzle oil over salad evenly. Gently toss ingredients into leaves, mixing evenly.
  3. Cut fresh figs into quarters and lay around platter. Slice goat cheese log into 1/2-inch rounds and place on edges of platter alternating between figs.
Recipe Notes

Recipe by

Share this Recipe

Leave a Comment