Arugula Salad with Beets, Goat Cheese, Tomatos, Crimini Mushrooms & Sliced Almonds


(approximate servings per person)

  • Arugula (a handful or two)
  • Roma tomato (1)
  • Beets (2-3 baby beets)- I buy them pre-cooked at Trader Joe's- they are delicious!
  • 2-3 crimini Mushrooms
  • Goat Cheese (a little bit)


  • Extra Virgin Olive Oil - 2 tbsp (a drizzle)
  • Balsamic vinegar  -1/4- 1/3 the amount of oil
  • Salt & Pepper - if you can, use fresh grounded Sea Salt and mixed peppercorns (white, red, brown, green)


  1. Cut the ugly end of the tomato and then cut it in half. Scoop out the seeds. Holding each half facing up, make parallel cuts horizontally and then vertically to easily cut tomato into small squares
  2. Cut beets into small squares too by making cuts horizontally, then vertically and finally across (If you make beets from scratch, you will need to peel, boil and cool in the fridge before using) - watch out with your fingers!
  3. Slice mushrooms thinly
  4. Put all of the above in a bowl on top of the arugula
  5. Add little chunks of goat cheese (feel free to use your hands...)
  6. Drizzle the oil and balsamic
  7. Grind some fresh salt & pepper
  8. Mix
  9. Sprinkle with sliced almonds or brazilian nuts for a little crunch and decoration


  • Spinach instead of arugula
  • Dried cranberries ("Craisins") instead of beets






RecipesCarol S