In the Garden... Beet and Goat Cheese Arugula Salad

This is our vegetable plot, modest compared to some but in a town like Victoria where a lot of people live in condos with only a patio for planting we feel really fortunate to have it.

 {Arugula}  

I've started nearly everything from seed, either indoors or directly in the garden. Below average temperatures and more rain than sun has made the early growing season a particularly slow one but today was my first harvest. 

{arugula, mesculin, spinach, and beet tops from the garden}

I decided to make my all time favorite salad, 

Beet and Goat Cheese Arugula Salad. 

I love arugula and this salad is to die for, sometimes I crave it!

 

For the most part I follow the recipe but if you are a beet lover like me you know that beets take at least an hour in the oven. 

The first time I tried this recipe I followed the cooking instructions and had to keep resetting my timer because 12 minutes was only a fraction of how long it took to roast them (even sliced). 

...half the time I make this salad I boil the beets which takes just as long as the oven but results in a nice light flavour that goes really well with ingredients fresh from the garden.

 My fridge is always stocked with a Costco sized tub of feta so I always substitute the goat cheese and it's just as good.

 The arugula is what makes this salad really special but if you don't like it or you don't have it then mixed greens or baby romaine are both really great substitutes.

Find the recipe HERE.