Chef Katie’s Raw Beet Salad with Fresh Arugula and Strawberry Walnut Vinaigrette
Line a plate with the thinly sliced raw beets. Top with arugula and crumbled goat cheese. Crack black pepper over the top. Sprinkle with walnuts.
In a small bowl, whisk the balsamic vinegar and the oil together. Season with salt and pepper. Dress the salad with the vinaigrette.
Courtesy of Chef Katie Wojciechowski and Fuller’s Second Floor