Sunday, October 4, 2009

Beet, Walnut, Goat Cheese, Arugula Salad

As a starter for our tortellini-stuffed squash, I made this other fall favorite: a roasted beet salad with toasted walnuts, crumbled goat cheese and arugula. Lots of different textures and complimentary flavors!
Served with a shallot/red wine vinegar dressing (to which I added a little bit of dijon mustard, to help keep it emulsified).

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