Mama Grantz’s Beet-Arugula Salad

  • 1 bag (5 oz.) arugula
  • 1 bunch beet roots
  • 3/4 cup crumbled goat cheese or feta
  • Vinaigrette dressing (to taste)
  • 1/3 cup toasted Marcona almonds (any nut will do)

Roast beets for about 40 minutes at 375 degrees, until soft. Let cool, then peel. Chop into cubes, and sprinkle over arugula. Top with crumbled cheese, toasted nuts, and toss with dressing.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s