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Beet Salad
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Course:
Salads
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.
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