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Beet Salad on a Stick

Are you ready for a perfect salad appetizer for end-of-summer BBQs or family get-togethers in the fall? Try a Beet Salad on a Stick! Beet Salad on a Stick // Salty CanaryWhy is it perfect? Beet Salad on a Stick is simple, yet full of flavor, plus anything on a stick is so much FUN to eat! These little salad apps could be great for fall get-togethers including Halloween parties, Friendsgiving, Thanksgiving, or even Christmas! So be sure to pin the below photo to Pinterest and save this idea for when you’re planning your holiday meals!

 

Beet Salad on a Stick // Salty CanaryBeet Salad on a Stick // Salty Canary

 

Plus, it’s pink! You know I LOVE pink! Most of the pink things that I eat are loaded with sugar (donuts, cupcakes, ice cream, etc.) so it’s a nice change of pace to eat some pink veggies! Beet Salad on a Stick // Salty CanaryYou’ll need a few ingredients:Beet Salad on a Stick // Salty CanaryBeet Salad on a Stick // Salty Canary

 

 

 

Beet Salad on a Stick // Salty Canary

These bamboo cocktail picks worked great! 

Beet Salad on a Stick // Salty Canary

 

I used walnuts to top my Beet Salad on a Stick to give it some extra flavor and crunch!  Beet Salad on a Stick // Salty Canary

You can roll the goat cheese in the chopped walnuts, too, if you want to really coat the cheese! Beet Salad on a Stick // Salty CanaryBeet Salad on a Stick // Salty CanaryDoesn’t that look delicious?!? Let me know if you’ll make this salad appetizer for a party or get-together this fall!

Beet Salad on a Stick // Salty Canary

Beet Salad on a Stick

Beet Salad on a Stick

Ingredients

  • 2 beets
  • 2 cups arugula
  • 1 log of goat cheese
  • 1/2 cup California Walnuts
  • honey balsamic vinaigrette:
  • 1/3 cup olive oil
  • 3 Tbsp balsamic vinegar
  • 2 Tbsp dijon mustard
  • 1 Tbsp honey
  • salt and pepper to taste

Instructions

  1. Start by roasting your beets. Preheat your oven to 400 degrees F. Slice the tops off your beets close to the root and give them a good scrub. Then loosely wrap the beets in foil and roast them for 50-60 minutes.
  2. Let the beets cool, then use a paper towel to rub the peel off.
  3. Then slice the beets into rounds, then quarter slice the rounds.
  4. Then ready your ingredients and skewer the ingredients like an assembly line.
  5. Start with two quarters of beet, a bunch of arugula, then a slice of goat cheese.
  6. Top the salad sticks with chopped California Walnuts and a drizzle of honey balsamic vinaigrette.
  7. Enjoy!

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