Arugula Salad with Beets and Goat Cheese
    
 
 
Beets--(boiled until a fork easily goes in them, about an hour), peeled, sliced into strips
 
Fresh arugula--rinsed, patted dry with a paper towel
 
Goat cheese--chèvre
 
Walnuts--chopped
   
Dressing ingredients
 
Olive oil
 
Fresh lemon juice
 
Dry powdered mustard
 
Sugar
 
Salt and pepper
     
      
  • 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, the juice of 1/2 lemon, 1/4 teaspoon of powdered mustard, 3/4 teaspoon of sugar, a dash or two of salt and pepper. These are only approximate measurements. It is all to your taste.
  • 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 the dressing ingredients above.