Beets - (boiled until a fork easily goes in it, about an hour), peeled, sliced into strips
Fresh arugula - rinsed, patted dry with a paper towel
Goat cheese - chevre
Walnuts - chopped
Dressing ingredients-
olive oil
lemon
sugar
dry powdered mustard
salt and pepper
Instructions
The amount of ingredients depends on how many
people you are serving and how much salad you
intend to serve them. The important thing is
that this is a good blend of flavors. I didn't
try tossing this salad; each plate was composed
individually
The dressing for three individual salads was 1/4
cup of olive oil, 1/2 lemon, 1/4 teaspoon of
powdered mustard, 3/4 teaspoon of sugar, salt and
pepper to taste. Actually, it is all to taste.
These are only approximate measurements.
Assemble the salad according to how much you want.
A handful of arugula leaves, a few beet juliennes,
some crumbled goat cheese, garnish with chopped
walnuts. Use a vinaigrette salad dressing or what
I've described above.
Originally Submitted
2/10/2015
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