Beet Arugula Salad
Author: 
Serves: 6
 
Bursting with Flavor
Ingredients
  • 5-6 c Arugula
  • 3-4 medium Beets quartered (bite size pieces) & roasted
  • ½ c - ¾ c walnuts
  • ½ c goat cheese crumbles
  • Dressing
  • ¼ c olive oil
  • 2 Tbs balsamic vinegar
  • 1 tsp Dijon mustard
Instructions
  1. Roast beets on 425 degrees for 20-25 minutes, or until tender when poked with a fork. (Season with salt, pepper and basil and coat in oil before roasting).
  2. In a large bowl, place the arugula. Add the beets once they are done roasting.
  3. Top with walnuts and goat cheese & toss.
  4. To make the dressing: add all ingredients to a small bowl and whisk until well combined.
  5. Toss the salad with the dressing.
  6. * If not eating all the salad at once, I suggest not tossing with all the dressing and just pouring the dressing over individual servings.
Recipe by Wholesomely Fit at https://wholesomelyfit.com/2017/08/17/beet-arugula-salad/