Garlic Beet Salad with Goat Cheese

This is a delicious and easy salad which takes little time and is a great side salad at a summer BBQ or main course. It features fresh beets, dried cranberries, goat cheese, baby greens and Kricklewood Farm Garlic Sunflower Oil.  

Ingredients:

• 6 medium (2 lbs) beets
• 1/4 cup Kricklewood Farm Garlic Sunflower Oil
• 3 cups of microgreens or arugula rinsed and spun dry
• 4 oz or 1/2 cup goat feta cheese diced or crumbled
• 1/2 cup dried cranberries
• 1 tbsp granular mustard
• 1/4 cup white wine
• 1/8 cup Balsamic or Red Wine Vinegar
• Slash of lemon juice

Directions:

1. Cook beets in a rolling boil for approximately 35 minutes. 
2. Peel and cube.
3. Refrigerate for minimum 1 hour.
4. Mix in other ingredients and toss with dressing