Beet, Carrot, and Arugula Salad
I love making this Beet, Carrot, and Arugula Salad in the winter time and early spring because all these delicious root veggies are in season. I am always looking for new ways to add some greens and...
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Cooking tools:
- Mason jar
- Peeler
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Fork
- Serving platter
Ingredients
- 1 pound of beets, cut into 1 inch pieces
- 1 pound of carrots, peeled and cut into 1 inch pieces
- ¼ cup olive oil
- 1 teaspoon kosher salt
- 8oz (½ pound) Arugula lettuce
- ½ cup olive oil
- ¼ cup lemon juice freshly squeezed
- 2 teaspoons mustard
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 oz Queso Fresco or any crumbly cheese
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