Beet, Avocado, Goat Cheese and Arugula Salad

It's April. Which is the end of the semester. Which means papers, assignments and final exams. Which means a lot of late nights and even more coffee.

Since it is just the beginning, I am trying to make sure I start the month off right by actually eating some veggies. Not sure how long it will last... but hey... at least I am trying right?

Well I am mac and cheese yesterday. But no one has to know about that really.


So this salad is hearty and refreshing at the same time. Add chicken for some protein. Also I have made this with raspberry vinegarette and it was equally as delicious.

Beet, Avocado, Goat Cheese and Arugula Salad
Time: 5 mins + beet cooking time    CPS: $1.95             L of D: Undergraduate

• 1 Large Beet (or pickled beets)
• 1/2 Avocado
• Handful of Arugula
• 2 Tbsp of crumbled Goat Cheese
• Juice from half a small Lemon
• 1 Tsp of Olive Oil
• Salt n Peppa

Boil, roast, bbq or microwave your beet. Any way you like it. I say microwave if you are in a hurry (5 mins on high - check it - time depends on size).

Slice avocado ... in slices.

On a plate, place your washed arugula, avocado, sliced beets. Pour lemon and drizzle olive oil on top. Add a wee bit of salt and pepper. Sprinkle on goat cheese and serve.

Tip: Slice the avocado before you scoop it out of the shell.
It is easier and cleaner.... in my opinion!