Arugula salad with beets and goat cheese

Recipe from Наталья

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Arugula salad with beets and goat cheese

Cooking time: 1 hour

Servings 4

A light salad of arugula, beetroot and goat cheese can be served for the holidays or for a light dinner. This meal is attributed to the group of healthy recipes. To make the salad piquant, add a clove of garlic to the dressing. Also it goes well with cheese. The beetroot is better to boil than to bake, you will take less time.

Arugula

0,6 lb
Beets

2 pcs.
Goat cheese

0,2 lb
Walnuts

0,2 lb
Lemon

0,5 pcs.
Mustard powder

tsp.
Sugar

tsp.
Olive oil (extra virgin)

cups
Salt

to taste
Ground black pepper

to taste

Calories

349 kcal
Protein

11.4 g
Fat

28.1 g
Carbohydrates

13.6 g

Wash the beets and cook in the peel until soft. Small beets will do. Then peel it and cut into strips.
Cook salad dressing. Add olive oil, lemon juice (squeezed from lemon), mustard powder and the rest of the spices to the bowl. Stir until sugar dissolves.
Wash the arugula and put on a beautiful plate. Then add beets and cheese. Sprinkle with chopped nuts on top and drizzle with the dressing.