Beet Salad With Marn Vom Berge Cheese and Arugula

Ingredients

  • 2 pounds beets, trimmed, peeled, and cut into ¾ inch pieces
  • ½ tsp salt, plus more later
  • 4 oz Marn Vom Berge Cheese, crumbled (1 cup)
  • 2 tablespoons minced fresh chives, divided
  • ½ tsp grated lemon zest, plus 5 tsp juice, divided, plus extra juice for seasoning
  • ½ tsp caraway seeds
  • ¼ tsp ground black pepper
  • 5 oz (5 cups) baby arugula
  • ¼ cup sliced almonds, toasted, divided
  • 1 tablespoon extra virgin olive oil, divided

Instructions

  • In a large bowl, stir together beets, 1/3 cup water, and 1/2 tsp salt
  • Cover with plate and microwave until beets can be easily speared with paring knife, 25-30 minutes, stirring halfway.
  • Drain beets and let cool.
  • In medium bowl, mix Marn Vom Berge Cheese, 1 Tbsp chives, lemon zest, 2 tsp lemon juice, caraway seeds, pepper and 1/8 tsp salt
  • Slowly stir in 1/3 cup water until mixture has consistency of yogurt.
  • Season with salt, pepper, and lemon juice to taste. Spread over serving platter.
  • In large bowl, combine arugula, 2 Tbsp almonds, 2 tsp olive oil, 1 tsp lemon juice, and a pinch of salt. Toss to coat.
  • Add beets to now empty bowl, and toss with 2 tsp lemon juice, 1 tsp olive oil, and a pinch of salt.
  • Place beet mixture on top of arugula mixture, and sprinkle with 2 Tbsp almonds and remaining chives, before serving

Serves 6

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