Saturday, February 26, 2011

Goat Cheese Beet Stackers

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)

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