While mature arugula can be almost too intense to eat raw (best for left for cooking), young baby arugula is perfect for salads, and can easily be found in markets these days. In this recipe the goat cheese mellows the pepperiness of the arugula, while the beets offer a sweet contrast to the arugula’s bitter notes. Chopped toasted walnuts add a meaty crunch to the salad.
To roast beets, scrub raw beets clean, coat with a little olive oil, wrap in aluminum foil, and roast in 400°F oven for 1 to 2 hours, until fork tender ** To boil beets, scrub raw beets clean, put in small pot, cover with water, bring to a boil, reduce to a simmer, cover, and cook for 45 min to an hour, until fork tender
2 medium beets, cooked (roasted* or boiled**) until a fork easily goes in one (about an hour), peeled, diced into bite-sized pieces 2 handfuls (about 2.5 ounces) fresh baby arugula 4 tablespoons goat cheese (about 1.5 ounces) 1/4 cup roughly chopped toasted walnuts
Dressing Ingredients:
3 tablespoons extra virgin olive oil 1 1/2 tablespoons lemon juice 1/4 teaspoon dry powdered mustard 1/2 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon pepper
From Seed to Salad Bowl in Less than a Month - Farm Girl demonstrates how easy it is to grow arugula. Roasted Balsamic Beets here on Simply Recipes Pickled Beets here on Simply Recipes
