Are beets overrunning your garden? Here’s a beet salad that’s earthy and fresh – the sweetness of the beets plays off the spicy arugula and the rich goat cheese.
Harvest several handfuls of arugula and beets. Boil the beets (tops and bottoms removed), just until they’re cooked, but not mushy. Remove from the water and peel.
Mix together equal parts balsamic vinegar and olive oil, with a tablespoon of dijon mustard to make the dressing. Slice the beets and layer them over the arugula. Sprinkle in little bits of goat cheese.
- several handfuls of arugula
- 4-6 beets
- balsamic vinegar
- olive oil
- 1 T dijon mustard
- 1/3 cup-ish of goat cheese