Arugula Salad with Beets and Goat Cheese Recipe

Name: 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

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The perfect salad: Arugula, beets and goat cheese is dressed in a simple lemon vinaigrette and finished with toasted walnuts.

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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