I am gonna keep this short and sweet. Like the salad. I will say-it has been our staple salad for at least the last year! I always have baked beets on hand (bake at 350, wrapped in foil about 1 hour depending on size of beet, until fork meet no resistance), just peel and slice thinly!
I just discovered this new vinegar at TJ’s…and it is awesome on this salad. You can do one of two dressings: 1) Red Wine Vinegar, Olive Oil, & a splash of honey 2) Trader Joe’s Orange Muscat Champagne Vinegar & Olive Oil. I like both, it just depends on what I have in the house.
I have eaten this every day for the past 3 days! I will say again…it is a STAPLE salad in our house!
Arugula & Beet salad with Gorganzola and French Fried Onions
- Arugula salad mix
- 1 medium baked beet, peeled and sliced thinly
- Sprinkle of Gorgonzola cheese
- Sprinkle of French Fried onions
- Equal parts red wine vinegar & olive oil with a splash of honey, shake to mix OR equal parts TJ’s Orange Muscat Champagne Vinegar & olive oil, shake to mix
Top arugula with beets, Gorgonzola, and onions. Mix olive oil and red wine/orange champagne vinegar. Add honey to dressing if desired, whisk or shake with dressing in sealed container.
What is your staple salad?