Earthy, bright, and herbaceous—the salad highlights Grüner’s minerality and acidity.
Ingredients
- 3–4 medium yellow beets, scrubbed
- 2 oz goat cheese or feta, crumbled
- 1/4 cup toasted walnuts or pistachios
- 2 cups arugula or mixed greens
- Olive oil
- Balsamic or white wine vinegar
- Salt and pepper
- Optional: chopped fresh herbs (like dill or tarragon)
Directions
Roast or boil beets ahead of time (wrap in foil and roast at 400°F for 45–60 min or boil for 30–40 min). Let cool, peel, and slice or dice.
In a large bowl or packable container, toss beets with a drizzle of olive oil, a splash of vinegar, salt, and pepper.
Add greens, cheese, and nuts just before serving for crunch and contrast.
Serve chilled or at room temp—great at a campsite!