Arugula Salad With Beets And Goat Cheese

Name: Arugula Salad With Beets And Goat Cheese
Prep time: 6 min
Cook time: 6 min
Total time: 6 min
Yield: 1
Cuisine: Global
Ingredients: 1 serving Fresh arugula - rinsed, patted dry with a paper towel; 1 serving Beets - (boiled until a fork easily goes in it, about an hour), peeled, sliced into strips; 1 serving Goat cheese - chevre; 1 serving Lemon; 1 serving Dry powdered mustard; 1 serving Olive oil; 1 serving Salt and pepper; 1 serving Sugar; 1 serving Walnuts - chopped

Arugula Salad With Beets And Goat Cheese might be just the main course you are searching for. This recipe serves 1. Watching your figure? This gluten free and vegetarian recipe has 489 calories, 12g of protein, and 41g of fat per serving. If you have salt and pepper, olive oil, walnuts, and a few other ingredients on hand, you can make it. To use up the walnuts you could follow this main course with the Pistachio Cake with Walnuts as a dessert. If you like this recipe, you might also like recipes such as Arugula Salad with Beets and Goat Cheese, Roasted Beets With Wild Arugulan And Goat Cheese, and Spinach Salad with Goat Cheese and Beets.

Instructions

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 or what I've described above.

Ingredients you will need

Vinaigrette