arugula salad with beets and goat cheese
Since I have arugula left over from Sunday’s dinner, the salad will be wonderful additon. Love this combination - the goat cheese mellows the pepperiness of the arugula, while the beets offer a sweet contrast to its bitter quality. Chopped walnuts add a little more texture to the salad.
ingredients:
beets – half canned, sliced into strips
arugula - rinsed, patted dry with a paper towel
chevre goat cheese, sliced walnuts, chopped
dressing ingredients:
1/4 cup olive oil
1/2 lemon juice
1/4 teaspoon dry powdered mustard
3/4 teaspoonsugar
salt and pepper
ingredients:
The dressing for two or three individual salads was of olive oil, lemon, powdered mustard, sugar, salt and pepper to taste. Actually, it is all to taste. These are only approximate measurements.
Plate each individual salad according to how much you want. A handful of arugula leaves, a few beet juliennes, some crumbled goat cheese, garnish with chopped walnuts. Drizzle with vinaigrette.
ingredients:
beets – half canned, sliced into strips
arugula - rinsed, patted dry with a paper towel
chevre goat cheese, sliced walnuts, chopped
dressing ingredients:
1/4 cup olive oil
1/2 lemon juice
1/4 teaspoon dry powdered mustard
3/4 teaspoonsugar
salt and pepper
ingredients:
The dressing for two or three individual salads was of olive oil, lemon, powdered mustard, sugar, salt and pepper to taste. Actually, it is all to taste. These are only approximate measurements.
Plate each individual salad according to how much you want. A handful of arugula leaves, a few beet juliennes, some crumbled goat cheese, garnish with chopped walnuts. Drizzle with vinaigrette.
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