beets – cooked, (peeled), sliced into strips
fresh arugula – rinsed, patted dry
goat cheese – crumbled or in little gobs
walnuts – (toasted), chopped
extra-virgin olive oil
dry powdered mustard
salt and pepper
1. The amount of ingredients depends on how many people you are serving and how much salad you intend to serve them. Don’t try tossing this salad; the beets will color everying. Compose each plate individually–it doesn’t take that long.
2. The dressing for three individual salads is 1/4 cup of olive oil, 1 T lemon juice, 1/4 teaspoon powdered mustard, salt and pepper to taste. Actually, it is all to taste. These are only approximate measurements.
3. Assemble the salad according to how much you want. A handful of arugula leaves, a few beet juliennes, some crumbled goat cheese, garnished with chopped walnuts. Gently pour dressing over plate, or allow each person the dress their own.