Arugula Salad with Beets and Goat Cheese
For those unfamiliar with arugula, it tastes a lot like watercress which is peppery and slightly bitter. The goat cheese in this recipe helps balance the pepperiness of the arugula while the beets provide a sweetness. For texture, add some chopped walnuts on top.
- Beets – (boiled until a fork easily goes in it, about an hour), peeled and sliced into strips
- Fresh arugula – rinsed, patted dry with a paper towel
- Goat cheese – chevre
- Walnuts – chopped
- Olive Oil
- Dry powdered mustard
- Raw cane sugar
- Salt and Pepper
The amount of ingredients depends on how many people you are serving and how much salad you intend to serve. It’s not suggested that you try tossing the salad; each plate is better composed individually. The dressing for three salads was 1/4 cup of olive oil, 1/2 lemon, 1/4 teaspoon of powdered mustard, 3/4 teaspoon of sugar, and salt/pepper to taste. These are approximate measurements as it all really is missed to taste.
Assemble the salad according to how much you want. A handful of arugula leaves, a few beet juliennes, some crumbled goat cheese, and then garnish with chopped walnuts. Use the dressing described or a vinaigrette dressing you prefer.
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