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Arugula Salad with Beets and Goat Cheese Recipe

   
 

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     Arugula Salad with Beets and Goat Cheese

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
Beets - (boiled until a fork easily goes in it, about an hour), peeled, sliced into strips
Fresh arugula - rinsed, patted dry with a paper towel
Goat cheese - chevre
Chopped Walnuts
Dressing Ingrediants;
Olive Oil
Lemon
Dried Powdered Mustard
Sugar
 
Salt and Pepper

Instructions
The dressing for three individual salads are 1/4 cup of olive oil, 1/2 lemon, 1/4 teaspoon of powdered mustard, 3/4 teaspoon of sugar, salt and pepper to taste. Actually, it is all to taste. These are only approximate measurements. Assemble the salad according to how much you want. A handful of arugula leaves, a few beet juliennes, some crumbled goat cheese, garnish with chopped walnuts. Use a vinaigrette salad dressing or what I've described above.


Originally Submitted
12/29/2011





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