Preparation Time: 15 minutes
Cooking Time: 30 minutes
Servings: 4


2 tbsp. of red wine vinegar
2 bunches of medium beets (~1 ½ lbs.) with trimmed tops
1 bunch of trimmed and torn arugula
Kosher salt + freshly ground black pepper
1/3 cup extra virgin olive oil
½ cup of walnuts
½ head of escarole (medium), torn
4 oz. crumbled of goat cheese (aged cheese is preferred)


  1. Put the beets in water in a saucepan and apply salt as seasoning. Now, boil them over high heat for about 20 minutes or until they’re tender. Peel them off when they’re cool with your fingers or use a knife.
  2. To taste, whisk with salt and pepper in a large bowl. Then mix in the olive oil for the dressing. Toss the beets with the dressing, so they’re evenly coated and marinate them for about 15 minutes – 2 hours.
  3. Set the oven to 350F. Bring the nuts on a baking sheet and toast them for about 8 minutes (stirring them once) until they turn golden brown. Allow them to cool.
  4. Mix and toss the escarole and arugula with the beets and place them in four plates.
  5. Add the walnuts and goat cheese as toppings and serve.
  6. Enjoy!

Calories: 285 kcal
Protein: 11.85 g
Fat: 25.79 g
Carbohydrates: 2.01 g