Arugula Salad with Beets and Goat Cheese Recipe

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
• 3 Tbsp extra virgin 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