Arugula Salad with Beets and Goat Cheese
Photo/Recipe credit: simplyrecipes.com
With intense temperatures sweeping most of the nation, you may be wishing you could lie on your couch all day in air-conditioned bliss. However, that’s not a possibility for most of us, and we must face the sweltering temperatures. For a light lunch, throw together this easy salad using the freshest ingredients of summer. It will leave you feeling satisfied, but not “weighed down”- the worst feeling ever when it is this hot out! Enjoy and keep cool!
·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
·Walnuts - chopped
·Dry powdered mustard
·Salt and pepper
·The amount of ingredients depends on how many people you are serving and how much salad you intend to serve them. The important thing is that this is a good blend of flavors. I didn't try tossing this salad; each plate was composed individually.
·The dressing for three individual salads was 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.
~Emily Russell (Tumblr)