Prep time: 5 minutes
Cook time: None*
Serves: 6
Tip: Save time by roasting the beets ahead of time. Simply wash each beet and coat with a little olive oil. Wrap in aluminum foil and toss into a hot oven (375-425°F) with whatever else you happen to be cooking earlier in the week. Once tender (45-60 minutes), remove beets from oven and set aside until cool enough to handle. The skins will slip right off and the roasted beets can then be stored in the refrigerator for several days. Or, you can use organic pickled beets instead.
Ingredients
Dressing:
¼ c. extra virgin olive oil
2 T. fresh lemon juice
2 t. Dijon mustard
Sea salt and black pepper, to taste
Salad:
6 c. fresh baby arugula
3 medium beets, roasted, skins removed, and chopped
1/3 c. goat cheese
¼ c. toasted walnuts, chopped
Directions
- To make the dressing, whisk olive oil, lemon juice, and mustard in a small bowl until thoroughly combined. Season with salt and black pepper, to taste.
- Divide the arugula between 6 chilled salad plates. Then, top each plate with some chopped beets, crumbled goat cheese, and toasted walnuts, as desired.
- Drizzle each plate with some dressing and season with additional salt and black pepper, if desired. Serve immediately.
