A Not So Common Salad.

This is a salad I learned while in cooking school in the States. Since then I have been prepairing this salad for my friends and family, and every time I make it, I get positive feedback.

Arugula, Beetroot & Garlic Chip Salad

Ingredients:
250 gr. soft goat's cheese.
1 handfull arugula.
1 handfull small and soft beetroot leafs.
6 beetroots washed and with their skins on.
8 big garlic cloves, slivered with mandolin.
Red wine vinegar.
Olive Oil.
Salt and freshly ground black pepper.

Method:
1. Boil the beetroots in enough water until tender, around 40 minutes. Let them cool enough to manipulate with your hands, peel and brake into medium size pieces.
2. Using a small saucer, heat 1/3 cup olive oil until it starts smoking. Fry the garlic in batches until they are (chip like) golden and crunchy. Dry in paper towels.
3. In a big bowl, mix the beetroots, arugula and beetroot leafs and season to taste. Divide this into 4 dishes. Sprinkle the garlic chips on top, and using two small spoons, spoon little goat's cheese balls into each plate.

I hope you enjoy this tasty and not so common salad.
Greets, The Fat Guy!