We had a potluck this week at work for a new occupational therapist at our facility. Since we have a pretty small team, a new team member is kind of a big deal. We’ve actually gone through a lot of staff changes in the past year, which hasn’t been the easiest. Thankfully, our new occupational therapist is pretty awesome. I knew I was going to like her when she brought beets for lunch on her first day.
So when the time came to have our ritual potluck for new therapists, I knew I had to make something with beets. The inspiration for this particular salad comes from a beet, goat cheese, and arugula salad I order at a local Saint Paul restaurant. I just love the combination of the earthy beets, the peppery arugula, crunchy almonds, and creamy goat cheese. After a quick google search I found a recipe that looked similar, and adapted the nuts and cheese to what I wanted. The dressing from the recipe, however, sounded perfect: a simple balsamic vinaigrette with the addition of shallots and honey.
This salad is, without a doubt, even better than the one I order at the restaurant. First of all, there are more beets and in my book the more beets, the better. I also loved the slivered almonds as opposed to the whole almonds that are in the restaurant version. Lastly, the vinaigrette turned out to complement the ingredients perfectly. It was tangy, but not overpowering. Then the creamy goat cheese tops it all off. This salad is my new favorite.