Beet Arugula Salad

This past weekend, my sister was visiting and we went to the Rutland Farmer’s Market, my usual Saturday haunt. We purchased some fresh beets and put together a beet arugula salad which was delicious. Finished up the last of it for lunch today.

Recipe

• one bunch of fresh beets – scrubbed clean, roasted in 1/4 inch of water for 55 minutes until fork tender – then peel the skins off and slice
• one half grilled onion – sliced or chopped
• one bunch of fresh arugula
• crumbled goat cheese to taste
• citrus dressing – 1/4 cup lemon juice, dash of balsamic vinegar, 1 teaspoon dry mustard, salt and pepper to taste mixed with a splash of extra virgin olive oil.

We layered the arugula, sliced beets, onions and sprinkled with the goat cheese and dressing. Delicious!