Arugula Salad with Beets and Goat Cheese

Arugula Salad with Beets and Goat Cheese

Arugula Salad with Beets and Goat Cheese Recipe

• Prep time: 10 minutes
• Cooking the Beets time: 1 hour
• Yield: Makes enough for 2 salads

The amount of ingredients shown is just a guideline for two servings. The actual amounts depend on how much salad per serving you want.

Ingredients

Salad Ingredients:

• 2 medium beets, cooked (roasted* or boiled**) until a fork easily goes in one (about an hour), peeled, diced into bite-sized pieces
• 2 handfuls (about 2.5 ounces) fresh baby arugula
• 4 Tbsp goat cheese (about 1.5 ounces)
• 1/4 cup roughly chopped toasted walnuts

Dressing ingredients:

• 3 Tbsp olive oil
• 1 1/2 Tbsp lemon juice
• 1/4 teaspoon dry powdered mustard
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

* To roast beets, scrub raw beets clean, coat with a little olive oil, wrap in aluminum foil, and roast in 400°F oven for 1 to 2 hours, until fork tender

** To boil beets, scrub raw beets clean, put in small pot, cover with water, bring to a boil, reduce to a simmer, cover, and cook for 45 min to an hour, until fork tender

Method

1 Make the vinaigrette: Place dressing ingredients in a jar and shake to emulsify. Adjust ingredients to taste.

2 Assemble the salad according to how much you want. Compose each dish with a handful of arugula leaves, a few cooked chopped beets, some crumbled goat cheese, and some chopped toasted walnuts.

3 Drizzle the salad with vinaigrette. (You may have a little extra vinaigrette.)

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