By Krista Martinelli
Ingredients
- 3 or 4 beets
- Walnuts
- 5-7 oz. of Arugula
- 1 Peeled Green Apple
- Walnuts (1/2 cup or more)
- Honey Goat Cheese
- Honey or Sugar
- Salt & Pepper
Salad dressing ingredients
- Olive Oil
- Fresh lemon juice
- Honey
Start by roasting the beets. Cut off the stems (you can cook those as you would cook any other greens later, if you’d like). Scrub and wash the beets. Wrap each beet loosely in aluminum foil and roast in a 400 degree oven for approximately 90 minutes.
Meanwhile, you can toast the walnuts on medium heat in a lightly greased frying pan. Add a light amount of salt and pepper to the walnuts and continually stir. Add a bit of honey (which I prefer) or a dash of sugar. Toast until walnuts become medium brown in color.
Let beets and walnuts cool.
Chop up beets and green apple into bite size pieces.
Assemble salad. Put Arugula into a salad bowl. Add beets and green apple. Crumble honey goat cheese onto salad. Sprinkle in walnuts. Add a bit of salt and pepper.
In a small bowl, combine equal parts of olive oil and fresh lemon juice, enough to cover the salad. Add a teaspoon of honey. Mix.
Mix salad dressing into salad and toss. Voila!