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Will’s Sautéed Beet and Arugula Salad

Recipe Provided by Market Customer: Will West

Ingredients:

2 medium sized beets*
3 cloves of garlic (chopped or pressed)
Olive oil
Red Wine Vinegar
½ pound bag of arugula*
Goat cheese*
Kosher salt
Pepper

Procedure:
Wash and peel beets and be sure to remove greens (if the greens look young and tender, you can sauté them with the beets). Using a cheese shredder or a cuisinart, shred the raw beets into small strips. In a skillet over medium heat, sauté 2 cloves of garlic and olive oil. Add the shredded beets and 2 tablespoons of red wine vinegar. Cook until tender and set aside. Wash the arugula and place in a salad bowl.
Make a quick dressing: combine ¼ cup of Olive Oil with 2 Tablespoons of red wine vinegar, 1 pressed garlic clove, Dijon type mustard, and a pinch of sugar.
Toss the sautéed beets, goat cheese, and dressing with the arugula. Serve.

*Ingredients Available at Market