Arugula was popularized a few years ago as a central component of California cuisine. In this recipe the goat cheese mellows the pepperiness of the arugula, while the beets offer a sweet contrast to its bitter quality. Chopped walnuts add a little more texture to the salad.
Arugula Salad with Beets and Goat Cheese Recipe
- Beets – (boiled until a fork easily goes in it, about an hour), peeled, sliced into strips
- Fresh arugula – rinsed, patted dry with a paper towel
- Goat cheese – chevre
- Walnuts – chopped
- Olive oil
- Dry powdered mustard
- 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, 1/2 lemon, 1/4 teaspoon of powdered mustard, 3/4 teaspoon of sugar, salt and pepper to taste. Actually, it is all to taste. These are only approximate measurements.
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.
Beets nutrition facts:
Beets are highly nutritious and “cardiovascular health” friendly root vegetables. Certain unique pigment antioxidants present in root as well as top greens have found to offer protection against coronary artery disease and stroke, lower cholesterol levels in the body and have anti-aging effects.
Botanically, the root vegetable belongs to the beta vulgaris species. Scientific name: Beta vulgaris. Swiss chard is another member of the beta genus grown for its edible leaves.