Ingredients
1 box arugula
6 beets, cooked and sliced
1 package Goat Cheese, crumbled
1 cup pine nuts
1 tablespoon Belgian or German beer
1 tablespoon olive oil
1 teaspoon lemon juice
1 teaspoon corriander
Preparation
Place your beets in a saucepan with salted water. Boil until tender (about 30-45 minutes). Drain and let cool. Once the beets are room temperature, remove the skin and slice.
Plate slice beets on top of a bed of arugula and crumble goat cheese on top. Quickly brown pine nuts in a small frying pan over medium heat. Once browned, top on salad.
To prepare your dressing, combine the beer, olive oil, lemon juice and coriander. Mix and drizzle over your salad. Serve with leftover beer and enjoy.
