beet salad with goat cheese and arugula

Beet Salad with Goat Cheese and Argulua

Ingredients
- 2 pounds beets, trimmed, peeled and cut into 3/4 in pieces
- 1/2 teaspoon plus 1/8 teaspoon plus 2 pinches table salt, divided
- 4 ounces goat cheese, crumbled (about 1 cup)
- 1 tablespoons plus 1 tablespoon minced chives, divided
- 1/2 teaspoon grated lemon zest
- 5 teaspoons lemon juice plus extra for seasoning
- 1/2 teaspoon caraway seeds
- 1/4 teaspoon pepper
- 5 oz arugula
- 1/4 cup sliced almonds
- 1 tablespoon extra virgin olive oil

Instructions for Beets
1. In the largest microwave safe bowl, combine beets, 1/3 cup water, and 1/2 teaspoon salt. Cover bowl with a plate and microwave for 25 to 30 minutes, stirring halfway through, until beets can be easily pierced through with a knife.
2. Drain beets in a colinder.

Instructions for Goat Cheese 
3. In a medium bowl, use a rubber spatula to mash together
  - Goat Cheese
  - 1 tablespoon chives
  - lemon zest
  - 2 tablespoons lemon juice
  - caraway seeds
  - pepper
  - 1/8 teaspoon salt
4. Slowly stir in up to 1/3 cup water until mixture has consistency of regular yogurt.
5. Season with salt pepper and lemon juice.
6. Spread goat cheese on serving platter.

Instructions for Arugula Mixture
7. In a large bowl, combine argulua, 2 teaspoons almons, 2 teaspoons oil, 1 teamspoon lemon juice, and a pinch of salt.
8. Arraynge arugula mixture on top of goat cheese mixture, leaving a 1 inch border.

Instructions for Beet Mixture
9. Add beets, 2 teaspoons lemon juice, 1 teaspoon oil, and 1 pinch salt to now empty large bowl
10. Place beet mixture on top of argulua mixture
11. Sprinkle salad with remaining 2 tablespoons of almonds and remaining 1 tablespoon of chives