Chef Katie’s Raw Beet Salad with Fresh Arugula

| 06/15/2010|
4 red beets, peeled and thinly sliced
4oz. Goat cheese, crumbled
2 cups fresh Arugula
Cracked black pepper
1/2 cup chopped walnuts
1/4 cup Olive Tap Strawberry Balsamic Vinegar
1/2 cup walnut oil

Line a plate with the thinly sliced raw beets. Top with Arugula and crumbled goat cheese. Crack black pepper over the top. Sprinkle with walnuts.

In a small bowl, whisk the balsamic and the oil. Season with salt and pepper.

Dress the salad with the vinaigrette.

Buon appetito,
Katie & Mario

Courtesy of Chef Katie Wojciechowski and Fuller’s Second Floor