Arugula salad with beetroot and goat cheese
4 servings
60 minutes
Arugula salad with beetroot and goat cheese is an elegant combination of vibrant flavors and textures. Fresh, peppery arugula harmoniously complements the sweet beetroot, while creamy goat cheese adds tenderness and depth of flavor. Walnuts provide a crunchy texture, and the dressing of olive oil, lemon juice, and mustard highlights the balance of sweet and sour notes. This salad hails from European cuisine, where simple yet refined combinations are valued. It is perfect as a light dish for dinner or a festive table setting, and its freshness and richness make it an excellent choice for a summer lunch on the terrace. Each spoonful is a delight that reveals the full palette of flavor nuances.
1
Boil 2 medium-sized beets in boiling water until soft, about 1 hour. Cool, peel, and slice into thin strips.
- Beetroot: 2 pieces
2
In a small bowl, mix olive oil, lemon juice, mustard, sugar, salt, and pepper, stirring until the sugar dissolves.
- Extra virgin olive oil: 0.3 glass
- Lemon: 0.5 piece
- Mustard powder: 0.3 teaspoon
- Sugar: 0.8 teaspoon
- Salt: to taste
- Ground black pepper: to taste
3
Place arugula on the plate, top with pieces of beet and goat cheese. Sprinkle with lightly crushed nuts and drizzle with dressing.
- Rocket (arugula): 280 g
- Goat cheese: 100 g
- Walnuts: 65 g
