Beet Salad Skewers

Roasted beets, creamy Greener Pastures, and fresh arugula threaded on skewers, finished with a maple-balsamic glaze and a sprinkling of fresh chives and toasted walnuts.

12 skewers

Serves:

Prep:

15 minutes

Cook:

15 minutes

Ingredients:

Skewers:

1 large beet, roasted, peeled and cubed small (or use a pre-cooked, vacuum sealed beet)
1/2 wheel Greener Pastures, cubed small
1-2 cups fresh arugula
12 small wooden skewers
2 tbsp maple-balsamic glaze
2 tbsp chopped, toasted walnuts
snipped fresh chives

Maple-Balsamic Glaze:

1/4 Cup good quality balsamic vinegar
1/8 Cup pure maple syrup

Instructions:

Maple-Balsamic Glaze:

Combine balsamic and maple syrup in a saucepan over medium heat.
Simmer, stirring occasionally, until reduced and thickened, about 15 minutes (it should cling to a spoon).

Skewers:

Thread each skewer as follows: folded arugula leaf (accordion-style fold), beet cube, Greener Pastures cube, beet cube.
Arrange on serving dish and drizzle with balsamic glaze.
Sprinkle walnuts and chives over the skewers.

Pro Tip: Assemble skewers up to 2 hours in advance, cover and refrigerate, drizzle with glaze just before serving.

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