A light spicy salad, the best partner for a dry red wine.

Beet, Arugula, Goat Cheese and Blueberries Salad

Recipe

INGREDIENTS (serves 2)

• 300 g (10 oz) cooked beets (boiled or baked)
• 100 g (3.5 oz) soft goat cheese
• 30 g (1 oz) walnuts
• 30 g (1 oz) cashews
• 70 g (2.5 oz) blueberries
• 1 cup arugula
• 1.5 tbsp honey
• 1.5 tbsp lemon juice
• 1.5 tbsp olive oil
• 1 tsp non-spicy mustard

INSTRUCTIONS

1. Coarsely chop the walnuts. In a dry skillet, toast the cashews along with the walnuts.
2. Mix all the ingredients for the dressing in a large bowl. Add a couple pinches of salt.
3. Peel and slice the beets. Put them in a bowl with the dressing and stir it. Let stand for 5 minutes.
4. Layer the beets, cheese slices, arugula, and blueberries. Sprinkle with nuts. Serve.

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