Recipe: Beet and Arugula Salad

Another of my favourite home salads this is a cafe inspired side dish that goes perfectly with red meat.

Beet and Arugula Salad

2 cups baby arugula (rocket)

60g (2oz) soft goat's cheese or blue cheese 

2 slices red onion

1/3 cup walnut pieces

1/2 can/bottle of pickled whole beets (~220g or 8oz)

1 tbpsn olive oil

1 tbspn balsamic vinegar

salt & pepper to taste

Method

• Dice the onion into bite sized pieces and cut the beats into quarters
• Place the beets, onions and argula in a salad bowl
• Add the walnut, making sure to break up whole nut pieces
• Add the oil and balsamic to the salad, then season with salt and pepper
• Toss the salad thoroughly ensuring all the leaves are coated in the dressing
• Crumble the cheese over the salad and then fold gently - do not rigorously toss the cheese through the salad or it will disintegrate
• You can choose any soft white cheese to your taste, here I have used St Agur blue but Chevre or Danish Feta also work well
• Serves 3 - per serve 219 calories, 6g net carbs, 18g fat