Courtesy of The Erratic Cook, a chef in her own mind from right here in Okotoks.

Wild Arugula and Roasted Beet Salad

This is more of a guideline than a recipe, so have fun changing it up to your taste.

Wild baby arugula


Toasted almonds

Goat cheese broken into chunks

Favorite flavored olive oil, I have tried it with citrus infused oil yum.

Chop beets into chunks toss with olive oil, pepper and cumin and roast preferably on a stoneware pan.

Place the arugula on a platter, top with warm roasted beets, goat cheese and almonds. Add additional vegetable or fruits in season, such as asparagus or berries, or whatever your preference.

Top with additional flavored olive oil and flavored balsamic vinegar if desired. There are some nice berry infused balsamic that would be lovely.

Hint find your local oil and vinegar specialty store and ask which oil and vinegar they recommend.


The Erratic Cook


Have a great weekend. Hope it is filled with good friends, family and good food.

Bon Apetit!

~ Tracy