French: Arugula Salad with Beets and Goat Cheese

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 6)

This vibrant and colorful salad is made with a simple vinaigrette dressing sweetened with honey. Add walnuts for some crunch, add goat cheese for a little tang, and add beets for another dimenson. Use Dijon mustard in your dressing (made with white wine) and now it’s French (also see video).

Ingredients:

• 2 tablespoons olive oil
• 10 ounces arugula or mixed greens
• 1 can (15 oz) whole beets (or 3 medium raw beets, about ½ lb)
• ½ cup walnuts, coarsely chopped
• 3 oz goat cheese, crumbled

For the dressing:

• 2 tablespoons honey
• 1½ tablespoons Dijon mustard
• 3 tablespoons red wine vinegar
• ½ cup red onions, thinly sliced
• 1 teaspoon garlic powder
• Salt and pepper (to taste)
• ¼ cup olive oil

Procedure:

1. If using raw beets: Wash and trim the beets (leave "tails" on); place beets on a large piece of aluminum foil, drizzle with 1 tablespoon olive oil, then wrap foil around the beets to form a neat packet
2. Roast beets in oven until tender (about 1 hour); test for doneness by piercing the largest beet with a knife; unwrap beets and set aside to cool
3. Peel the beets with a paring knife
4. Cut beets into bite-sized wedges; set aside
5. Make the dressing: add all ingredients to a bowl, mix well (or use a jar with a lid and shake vigorously until emulsified)
6. Place the greens in a large bowl, drizzle with about half of the dressing and toss to combine; add as much of the remaining vinaigrette as desired and toss again
7. Divide onto serving plates, then top with beets, walnuts and goat cheese