Beet & Arugula Salad

I had a similar salad in a restaurant a few days ago, but I decided I had to make my own version.

The restaurant had used pickled beets and feta cheese, and the whole salad was just so salty and vinegary. This is much more toned down. And it's very filling!

1 large beet

1 tbsp goat cheese

1 tbsp raw sunflower seeds

1 bunch of arugula

1 tbsp oil and vinegar dressing

1. Place the beet in boiling water for about 25 mins. Let it cool off and peel the skin off (or you can use a peeler).

2. Slice the beet into 1 cm rounds, then cut in half again.

3. Put a handful of arugula onto a plate, followed by some crumbled goat cheese, sunflower seeds and dressing (I just used oil and vinegar dressing from the grocery).