Beet and Arugula Salad with Dijon Vinaigrette
Recipe type: Salads
Serves: 4

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 4 cups arugula
  • 2 medium beets
  • ½ cup grape tomatoes, sliced
  • ¼ cup goat cheese, crumbled
  • ½ cup olive oil
  • 2 tbs. lemon juice
  • ¼ cup champagne vinegar
  • 1 tsp. dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper


Instructions
  1. First, make the vinaigrette: combine olive oil, lemon juice, vinegar, garlic, dijon a pinch of salt and pepper in a mason jar. Close the lid tight, and shake vigorously to blend.
  2. Peel beets, then cut into ½ inch cubes. In a bowl, toss with olive oil, salt and pepper, roast in oven for 35-45 minutes at 400 degrees.
  3. Wash and dry arugula.
  4. In a large mixing bowl toss vinaigrette with arugula, roasted beets, sliced tomatoes, goat cheese and salt and pepper.Beet and Arugula Salad with Dijon Vinaigrette

 

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