Beet Salad
Servings: 1 serving
Ingredients
Salad:
- 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
Instructions
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.
Notes
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.
Tried this recipe?Let us know how it was!
You might also like:
Gunkholing: A Special Memory
In this holiday issue of Cape Cod Life I would like to share with you my column from the holidays…
Read More
Gunkholing: Best of Both Worlds
Above, the 2020 issue of Cape Cod LIFE June, known to readers as the Best Of issue. Digital: During these…
Read More
Ultimate Cape Cod: HGTV’S Ultimate House Hunt highlights properties across the Cape
HGTV’s 2019 Ultimate House Hunt highlights a few remarkable properties across the region, proving what locals and frequent visitors already…
Read More