Arugula Salad with Beets and Goat Cheese Recipe

Share the Recipe

Ingredients for 2 servings

Salad Ingredients:
2 medium beets, cooked (roasted* or boiled**) until a fork easily goes in one (about an hour), peeled, diced into bite-sized pieces
2 handfuls (about 2.5 ounces) fresh baby arugula
4 Tbsp goat cheese (about 1.5 ounces)
1/4 cup roughly chopped toasted walnuts

Dressing ingredients:
3 Tbsp olive oil
1 1/2 Tbsp lemon juice
1/4 teaspoon dry powdered mustard
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper