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Mahalo cooking expert Judith Jones shows you how to make arugula salad with beets and goat cheese.http://gourmetravelista.com/
What You'll Need
- 1 cup arugula
- 2 tbsp cooked beets, cut
- 1 tbsp toasted walnuts
- 2 tbsp goat cheese
- 1 tbsp sherry vinegar
- 1 tbsp walnut oil
- 1/2 tsp dijon mustard
- 2 tbsp olive oil, extra virgin is best. Extra virgin means it has been cold-pressed, a chemical-free process which produces a natural level of low acidityhttp://whatscookingamerica.net/OliveOil.htm
- 1/2 tsp agave
- Salt and pepper to taste
- 2 bowls
- Fork
- Salad spoons
Instructions
- Pour vinegar into bowl followed by walnut oil, mustard and agave.
- Add a pinch of salt and pepper to taste.
- Add olive oil.
- Use a fork to stir the vinaigrette dressing together.
- In a separate bowl, add arugula salad, beets, goat cheese and walnuts.
- You may now drizzle the vinaigrette dressing over the salad and toss arugula with salad spoons. Your arugula salad with beets and goat cheese is ready to serve. Enjoy!
Finished Arugula Salad with Beets and Goat Cheese
References
Meet Our Experts
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Judith Jones
Judith Jones is the founder of "The Gourmet Travelista," a website dedicated to international travel and cuisine. A citizen of the world, Jones was born in Paraguay, grew up in the United Kingdom and now resides in Los Angeles. In addition to hosting TV shows "What Are We Eating Today" and "Kush Kitchen," Jones is a contributing food and travel writer for "Travel & Leisure" magazine and social networking site "French Tuesdays." "I am the ultimate globetrotting gourmand," says Jones, "I travel to discover the most exhilarating culinary destinations around the globe."
