Arugula Salad with Beets and Goat Cheese
Ingredients
For the salad:
2 medium beets diced into bite-sized pieces, and cooked (roasted or boiled)
2 handfuls (about 2.5 oz) fresh baby arugula or spinach
4 Tbsp goat cheese (about 1.5 oz)
¼ cup roughly chopped toasted walnuts or sliced almonds or 1 Tbsp lightly toasted pine nuts
For the dressing:
3 Tbsp extra virgin olive oil
1 ½ Tbsp lemon juice
½ tsp mustard
½ tsp sugar
½ tsp salt
¼ tsp pepper
Directions
Prepare the beets: clean, cut into bite-sized pieces, and coat with olive oil, salt and pepper in a baking dish. Roast at 400°F until a fork easily goes in (about an hour).
While the beets are roasting, make the vinaigrette: Place dressing ingredients in a jar and shake to emulsify. Adjust ingredients to taste.
Assemble the salad: Add a handful of arugula leaves and toss with a light application of the dressing. Add another handful along with a few cooked chopped beets, some crumbled cheese, and choice of nuts. Dress and serve.
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