L beet and arugula salad with dijon vinaigrette

Beet and Arugula Salad with Dijon VinaigretteRecipe Card

Beet and Arugula Salad with Dijon Vinaigrette
Recipe card - step by step recipe instructions

1First, make the vinaigrette: combine olive oil, lemon juice, vinegar, garlic, dijon a pinch of salt and pepper in a mason jar. Close the lid tight, and shake vigorously to blend.
2Peel beets, then cut into ½ inch cubes. In a bowl, toss with olive oil, salt and pepper, roast in oven for 35-45 minutes at 400 degrees.
3Wash and dry arugula.
4In a large mixing bowl toss vinaigrette with arugula, roasted beets, sliced tomatoes, goat cheese and salt and pepper.

Beet and Arugula Salad with Dijon Vinaigrette
Recipe Card - ingredients

4 cups arugula
2 medium beets
½ cup grape tomatoes, sliced
¼ cup goat cheese, crumbled
½ cup olive oil
2 tbs. lemon juice
¼ cup champagne vinegar
1 tsp. dijon mustard
1 clove garlic, minced
Salt and pepper