Goat Cheese Beet Stackers
2 cups cooked beets, sliced
2 oz semi-soft herbed goat cheese
2 cups arugula
2 tablespoons fat free balsamic vinaigrette
Clean and boil beets. When you can easily insert a knife into the beet, they are done. Run under cold water and remove skin with fingers.
Slice the beets and let cool. Pace arugula on a plate and prepare stackers according to the picture. Divide goat cheese evenly among the stacks. Pour dressing over the stacks and arugula. Serve!
Makes 5 stacks. (Weight Watchers PointsPlus = 2 per stack)