Arugula Salad with Beets and Adyghe Cheese
Salads • American
Description
Adaptation by Martha Stewart "Simple, Quick, Delicious"
Ingredients
- Walnuts ½ cup
- Shallots to taste
- Olive Oil 3 tablespoons
- Salt a pinch
- Ground Black Pepper to taste
- Beets 15 oz
- Adyghe cheese 5 oz
- Arugula 10 oz
Step-by-Step Guide
Step 1
Toast the walnuts on a baking sheet until fragrant and golden. Let cool and chop with a knife.
Step 2
In a bowl, mix the chopped shallots, oil, salt, and pepper. Toss the sliced beets with part of the dressing (2/3).
Step 3
Tear the arugula (and 60 grams of frisée lettuce, if available) and drizzle with the remaining dressing (1/3).
Step 4
Combine the beets with the greens. Add the diced cheese and chopped walnuts.
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