Ingredients:
- 1-2 large beets
- 2 cups Ricola Arugula
- 6 oz. goat cheese
- ½ cup candied walnuts
- Mustard vinaigrette
In a blender, combine:
- 1 tbsp Dijon mustard
- 1 tsp whole grain mustard
- ¼ cup maple syrup
- 1 tbsp fresh herbs
- 1 cup olive oil
- 1 tsp minced garlic
- 1 tsp minced shallot
- Salt and pepper to taste
Directions:
Cover beets halfway with water and simmer for 45 minutes to an hour or until tender enough to push a toothpick through the beet peel.
Shave beets and set aside.
Spread the goat cheese onto a chilled plate and set aside. Toss arugula in a bowl with vinaigrette.
Lay the arugula over the goat cheese.
Lay the beets over the arugula.
Sprinkle with candied walnuts.
