I tend to eat a lot more salads in the summer, and I am always on the lookout for creative ingredient combinations to try. This salad is based on one I had at Mirko Pasta, a chain restaurant with two locations near us. The original had goat cheese, but I am not fond of goat cheese so I substitute Mexican queso fresco. Blue cheese would probably work as well. I also use pickled beets sometimes instead of plain, and both taste great in this salad. Toasting the walnuts would enhance the flavors as well. If you don't care for honey mustard dressing, try something else -- balsamic vinaigrette is another option, especially if you use plain beets. This salad really is quite versatile as well as tasty, and would make a nice accompaniment to a light dinner or the perfect lunch on a summer day.
Mirko Beet Salad
baby arugula, washed and dried
2 T. walnut pieces
2 whole plain or pickled beets, quartered
2 oz. queso fresco, crumbled
honey mustard dressing
Place the greens in a bowl. Top with the next three ingredients. Add the honey mustard dressing to taste. Serves 1.
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