This is an amazingly delicious, light, and healthy salad. The sweet beets, tender cheese, and fresh greens are perfectly complemented by the lemon-mustard dressing.
Ingredients
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Beets 2–3 pieces
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Walnuts 1 handful
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Olive oil 3 tbsp
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Lemon juice 1¹⁄₂ tbsp
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Dry mustard ¹⁄₄ tsp
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Salt to taste
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Ground black pepper to taste
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Arugula 1 bunch
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Goat cheese 50–80 g
Preparation
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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.
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Cool, peel, and cut into pieces.
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Break or chop the nuts with a knife and lightly toast them in a dry skillet.
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Whisk together or shake in a closed jar the oil, lemon juice, mustard, salt, and pepper.
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Arrange the arugula on a serving plate, then top with the beets, nuts, and pieces of cheese.
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Drizzle the salad with the prepared dressing.
