1 jar Preservation Balsamic Beet Slices
1/4 cup jarred beet brine liquid
1/4 cup good olive oil
1 tsp dijon mustard
kosher salt & freshly ground black pepper
4 oz baby arugula
1/3 cup roasted, salted marcona almonds
4 ounces soft crumbled goat cheese
BALSAMIC BEET SALAD WITH MARCONA ALMONDS AND GOAT CHEESE
Shake together the beet brine, olive oil, mustard, 1 teaspoon of salt, and 1/2 teaspoon pepper and set aside.
Toast almonds in a dry, heavy skillet over medium heat for 1 to 2 minutes or until they're golden brown and they give off a rich, toasty fragrance.
Place the arugula in a separate bowl and toss it with enough vinaigrette mixture to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve at room temperature.