One of my most favorite salads ever!
Ingredients:
2 fresh beets
2 tbsp. walnuts, pieces and halves
1 tbsp. maple syrup
2 handfuls of fresh arugula leaves, washed
4 tbsp. salad style goat cheese
1-2 tbsp. raspberry vinaigrette dressing
freshly ground black pepper, to taste
Directions:
Fill a medium size pot with water and boil beets for about 40-45 minutes until soft under the skin, check with a fork, (if you have a pressure cooker, you can cook them in there for half the time).
Once the beets are cooked, set aside on a plate to cool for about 10 minutes.
Lay the walnuts on tinfoil and brush on the maple syrup. Place the tinfoil and walnuts in the toaster oven on 375 degrees F for about 2-3 minutes.
Arrange the arugula on 2 separate plates, divided evenly.
Place the goat cheese, divided evenly, in the center of both plates.
Peel the casing off the beets and cut off the ends. Cut the beets in round circles and place them around the goat cheese on top of the arugula.
Spread the walnuts evenly on both plates.
Sprinkle dressing over each dish and then top with freshly ground black pepper.
Enjoy!
Serves: 2
