Preparing a Light Salad with Beets, Nuts, Arugula, and Goat Cheese 0 9

Ingredients

• Beets 2–3 pieces

• Walnuts 1 handful

• Olive oil 3 tbsp

• Lemon juice 1¹⁄₂ tbsp

• Dry mustard ¹⁄₄ tsp

• Salt to taste

• Ground black pepper to taste

• Arugula 1 bunch

• Goat cheese 50–80 g

Preparation

1. Boil the beets until soft. This will take 1.5–2 hours. You can also roast the vegetables in the oven: wrap each in foil and cook for about one hour at 180 °C.

2. Cool, peel, and cut into pieces.

3. Break or chop the nuts with a knife and lightly toast them in a dry skillet.

4. Whisk together or shake in a closed jar the oil, lemon juice, mustard, salt, and pepper.

5. Arrange the arugula on a serving plate, then top with the beets, nuts, and pieces of cheese.

6. Drizzle the salad with the prepared dressing.