Arugula Salad with Beet and Goat Cheese
The sweetness of the salad dressing really compliments the peppery flavor of the arugula. You can even substitute maple syrup for the sugar in the dressing. Not a fan of goat cheese? Try farmers cheese or even feta (although feta will make it a bit saltier).
Beets (boiled until fork tender, about an hour), peeled, sliced into strips
Fresh arugula, rinsed, patted dry with a paper towel
Goat cheese, chevre
¼ cup Olive oil
¼ tsp Dry powdered mustard
¾ tsp Sugar
Salt and pepper, to taste
The amount of ingredients is up to your own discretion and preferences, depending on the number of people and how much salad you want to serve. Instead of tossing, try composing this salad on each plate to highlight this delicious blend of flavors
Assemble salad and play more with the flavors you enjoy: a handful of arugula leaves, a few beet juliennes, some crumbled goat cheese, garnished with chopped walnuts.
Drizzle on your mixed salad dressing, with every ingredient added to taste. Enjoy this as a delicious plate of food rather than a health obligation! You can also try this salad with any vinaigrette.
DRESSING SERVES 3