Susie Garber-Johnson’s Goat Cheese and Beet Arugula Salad
Our team not only enjoys serving our clients with disciplined financial guidance, but we also love to cook and create delicious meals that can be enjoyed by anyone. Introducing our series: Cooking with Legacy Ridge Private Wealth!
Our first submission comes from Partner and Wealth Advisor Susie Garber-Johnson, who is sharing one of her favorite spring recipes: Goat Cheese and Beet Arugula Salad.
Here’s a bit about her approach to cooking, in her own words:
Susie:“First off, I believe you should always make a recipe your own. I often look up recipes and then add some of my favorite flavors. It’s fun to create.”
Recipe: Goat Cheese & Beet Arugula Salad
Salad Ingredients
- 2–3 cups arugula
- 4–6 oz goat cheese, crumbled
- 1–2 cups beets, cut into ½-inch pieces
(We use beets from our garden that we can each fall and enjoy all year.) - ½ cup blueberries
Dressing (Vinaigrette)
- ¼ cup lemon-infused olive oil
- 1 tablespoon of balsamic vinegar
- ¼ cup shallots, finely diced
- 2 cloves of garlic, pressed
- 1 tablespoon Dijon mustard
- Fresh lemon juice (about half a lemon, to taste)
- Salt and pepper, to taste
Instructions
- Prepare the vinaigrette:
In a small bowl, whisk together the lemon-infused olive oil, balsamic vinegar, shallots, garlic, Dijon mustard, and fresh lemon juice. Season with salt and pepper to taste. - Assemble the salad:
Place the arugula in a large bowl. Top with goat cheese, beets, and blueberries. - Toss and serve:
Pour vinaigrette over the salad and toss gently. Add an extra squeeze of fresh lemon juice if desired.
Susie’s Tip
“The salad gets better with time, so leftovers are wonderful!”
LPL Tracking ID: 1105603