The easy homemade dressing in this Smokey Arugula Salad enhances the taste of the beets. You can substitute the beets for apples or pears and the ricotta cheese for goat or feta.


1 tablespoon whole-grain mustard

1 tablespoon apple cider vinegar

2 tablespoons extra-virgin olive oil

Kosher salt

1 package of pre-cooked beets

5 ounces of baby arugula

1/2 cup chopped smoked almonds  or walnuts

1/4 cup dry ricotta cheese


Whisk together the mustard and vinegar in a large bowl. Drizzle in the olive oil, whisking until the dressing is emulsified. Season with 1/4 teaspoon salt.

Using a knife or mandolin, thinly slice the beets. Add the beets to the dressing and toss to coat. Add the arugula, smoked almonds, and 1/4 teaspoon salt; toss to coat. Dollop the ricotta over the top and serve immediately.


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