Beet Salad

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Writer: Judy Shortsleeve

Beet Salad

Beet Salad

Course: Salads
Servings: 1 serving



  • 2 cups Baby Arugula
  • 1/4 cup Crumbled goat cheese
  • 1 Large roasted beet peeled and cut into bite size pieces
  • 1/4 cup Spiced pecans

Whole Grain Mustard Vinaigrette:

  • 1/4 cup Whole grain mustard
  • 1/4 cup Water
  • 1/4 cup Champagne vinegar
  • 2 cups Soy oil
  • 1/4 cup Sugar
  • 2 tbsp Smoked salt


Whole Grain Mustard Vinaigrette:

  • Combine all vinaigrette ingredients except the soy oil. Slowly whisk the soy oil into the mixture to emulsify.

To Plate Salad:

  • Toss arugula with vinaigrette and place on serving plate. Top with remaining ingredients.


This recipe is from the Pickle Jar Kitchen at 170 Main Street in Falmouth and also appeared in the 2014 Summer issue of Cape Cod HOME.
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