Makes 6 small servings. Recipe is by Helana Brigman, who says, “This recipe is my own adaptation of a popular way to serve beets - with semisoft goat cheese, crisp arugula and pecans. An excellent way to give this dish more flavor is to toast the pecans lightly before tossing them in the salad. Their warmth adds a unique texture and flavor to the salad.

2 jars or cans sliced beets, drained

1-1/2 cups arugula

1/2 cup pecans

4 ozs. mild goat cheese, such as Montrachet

1. Remove beets from container and drain. Add to mixing bowl with arugula (measure based on personal preference) and pecans. Toss to combine.

2. Using a sharp knife, cut up goat cheese into small chunks and add to bowl and lightly fold into beet mixture. Serve and enjoy!

For more information on this recipe, visit Brigman’s blog: