Sweet yellow beets, arugula, goat cheese and sauteed scallops tossed with a honey vinaigrette – this salad is delicious!
A day trip out East inspired this wonderful salad. We spent the day out in Riverhead, Long Island and stopped to eat at a quaint little restaurant overlooking the river called Farm Country Kitchen. I ordered the scallop and beet salad that was sooo good, I knew I had to recreate it. Sea scallops are really easy to make and take only minutes to prepare. You can use precooked beets to make this quicker, but I just boiled them ahead until they softened. If you prefer roasting the beets, that of coarse would work out fine as well. Once the beets are cooked and cooled, the rest of the salad comes together in less than 15 minutes. You can easily halve the recipe if you are cooking for two!
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