Arugula with roasted beets and goat cheese salad

Arugula with roasted beets and goat cheese salad

Serves 4 as a starter salad

5 ounces arugula

1 recipe quick-roasted beets (see blog entry)

Homemade balsamic or lemon vinaigrette

1 1/2 ounces fresh goat cheese, crumbled

1/4 cup toasted walnuts, coarsely chopped

Kosher salt and freshly ground black pepper to

taste

In a serving bowl combine the arugula and

beets. Lightly drizzle with a few tablespoons of

vinaigrette and toss to combine. Season to taste

with kosher salt and freshly ground black

pepper. Sprinkle with the goat cheese and

walnuts and add more dressing to taste.