Arugula Salad with Beets and Goat Cheese

Ingredients

• 2 medium beets, cooked until a fork easily goes in one, peeled, diced into bite-sized pieces
• 2 handfuls fresh baby arugula
• 4 Tbsp goat cheese
• 1/4 cup roughly chopped toasted walnuts
• 3 Tbsp extra virgin olive oil
• 1 1/2 Tbsp lemon juice
• 1/4 teaspoon dry powdered mustard
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. For the vinaigrette, add all of the dressing ingredients to a jar, close it tightly, and shake until the mixture comes together. Taste and tweak the balance if you’d like.
2. Build the salad in the amount you need. For each serving, start with a handful of arugula, then add cooked chopped beets, crumbled goat cheese, and chopped toasted walnuts.
3. Spoon the vinaigrette over the salad just before serving. You may not need every last bit of it.