Ingredients
Arugula 8 oz
Beets 1 medium
Goat cheeze 8 oz
Balsamic vinegar
Extra virgin olive oil
Preparation
Cook beets in microwave or boil on the stove unpeeled (same way you'll prepare a big potato -- just it will take 2.5 times longer).
Dress a generous pile of arugula salad with olive oil mixed with balsamic vinegar (hint: if you balsamic vinegar is cheap and watery, heat it and make it more condenced).
Top it with chunks of goat cheese and slices of peeled beets.
This salad is very elegant, pleasing for the eye and the palate.
Enjoy!
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