This is one part of our four part series in which we show you how to set up for an outdoor dinner party. See the rest of the videos below.
When the drinks and conversation start flowing, everyone needs a little something to nosh on. You want your appetizers to be quick, easy to make and to not require turning on the oven. Enter this arugula and goat cheese salad. With a sprinkle of olive oil and a squeeze of lemon, it’s light and refreshing and it won’t fill up your guests’ stomachs before they get to whatever you’re making on the grill.
Watch the how-to and see the recipe below.
8 ounces of arugula
1/4 cup of goat cheese
1 – 2 cold, cooked beets
1/4 cup of walnuts
1. In a large bowl, put arugula, goat cheese, cubed beets and walnuts.
2. Squeeze in half to whole lemon to taste.
3. Drizzle with balsamic vinegar and olive oil.
4. Sprinkle with salt and pepper.
5. Lightly toss. Serve.