Pickled Beet, Arugula, Goat Cheese Salad

Directions

1. Place arugula, pickled beets and goat cheese on plate. Drizzle with Vinaigrette
2. Mix all ingredients together to emulsify.
3. Slice beets as thin as possible and place into metal bowl. Bring vinegar, sugar and spices to a rolling boil over moderate heat. Once boiling, pour over the beets and stir thoroughly. Let stand 1 hour before refrigerating overnight.