December 2, 2023 | Stephanie Ouellette Dressing:: ⅓ cup olive oil 3 tablespoons freshly squeezed lemon juice 1 teaspoon dry powdered mustard 1tabelspoon honey ¼ teaspoon black pepper Pinch of teaspoon salt Beet Salad: 4 ounces (about 4 cups) fresh arugula 2 medium beets, cooked (roasted or boiled), diced 1/3 cup walnuts chopped 1/3 cup goat cheese, crumbled Directions: Make the dressing by placing ingredients in a jar and shaking to emulsify. Adjust ingredients to taste. Refrigerate while assembling the salad. Toss arugula, beets, walnuts, and goat cheese. Drizzle with salad dressing. Serve and enjoy! Stephanie Ouellette See Full Bio