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June 26, 2010

Arugula Salad with Beets and Goat Cheese



One of the tastiest greens in my opinion has to be arugula. It is crisp, peppery, and slightly bitter. This salad is similar to a version they make at Il Fornaio Italian restaurant (Insalata Bertola). The beets add a little sweetness, the goat cheese adds creaminess, and the walnuts add crunch. This is my favorite salad!

salad:
1 package arugula
2 beets, boiled and juilienned (red or golden)
1/2 package goat cheese, crumbled
handfull of chopped walnuts

dressing:
in food processor mix, 1/4 cup olive oil, 2 TBSP red wine vinegar, 1 TBSP dijon mustard, 1 TBSP lemon juice, salt and pepper to taste.
*These are approximate measurements, I add everything to taste.
Mix until it's dressing consistency, and toss into salad!
Add beets to salad, then add cheese crumbles and walnuts on top.

1 comment:

  1. That sounds delicious. I wonder if Paul can be coaxed into the whole beet thing. Methinks so!

    ReplyDelete