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Arugula, Chevre, And Beet Salad With Grapefruit-infused Vinaigrette
Amanda writes a food column for several local magazines and websites as well as publishes her own recipes on her food and travel website, www.lemonbaby.co.
Prep Time: 00:15
Cook Time: 00:00
1 container or bag of fresh arugula (aka rocket)
1 4 oz log of fresh goat cheese
6 - 7 baby beets, roasted, peeled and sliced (or one drained can of roasted beets, sliced)
1/3 cup olive oil
4 drops grapefruit essential oil
2 tablespoons lemon juice (half a lemon, approximately)
1 teaspoon dijon mustard
1 clove of garlic, minced
1 tablespoon minced rosemary or thyme (optional)
freshly ground salt and pepper
1In a small jar, combine lemon juice, mustard, garlic, herbs, and salt and pepper.
2In a small bowl, add the four drops of grapefruit essential oil to the olive oil.
3Slowly add the olive oil to the rest of the dressing ingredients, whisking vigorously.
4To assemble the salad, add the arugula to a large, decorative bowl.
5Crumble the goat cheese over the greens.
6Add the sliced beets.
7Just before serving, pour the dressing over the salad.
8Toss thoroughly to combine.
Learn more about essential oils: http://www.cookingwithessentialoils.ca/essential-oils.html
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