This only took a few minutes to whip up and was a big hit with my husband. Arugla has a natural peppery flavor, so a liberal rub of salt on the leaves, and a drizzle of olive oil is really the only dressing you will need. The goat cheese adds a nice tangy creaminess, as well. I bought pre-cooked packaged beets from the produce section to save time, but of course you can roast, peel, and cool beets yourself if you choose to.
Beet Salad with Arugula and Goat Cheese
5 ounce package fresh arugual
4 beets, cooked, peeled and sliced into half circles
1 teaspoon sea salt
2 tablespoons olive oil
3 ounces goat cheese
Place the arugula in a large mixing bowl or salad bowl. Drizzle with olive oil and sprinkle liberally with sea salt. Using your hands, gently massage the salt and oil into the arugula leaves. Divide the arugula between 4 small bowls or salad plates, top with beet slices and crumble goat cheese on top. Serve immediately.
This does not keep well, so if you only need 2 servings, make half the recipe.