salmon and arugula roulade with beets and chèvre
Ingredients:
4 oz premium quality smoked salmon- thinly sliced
2 oz soft goat cheese, room temperature
2 baby beets or 1 large beet, roasted and peeled
2 handfuls arugula
1 tsp rice vinegar
Directions:
Cut salmon into 1-inch by 2-inch strips.
Spread a dollop of softened goat cheese on top of each salmon rectangle.
Toss arugula with rice vinegar. Place a few sprigs of arugula in the center of each rectangle.
Slice the beet into ¼ inch slices. Cut each slice into small triangles. (Take care with the beet juice- it stains.) Place a beet triangle on top of the arugula on each strip of salmon.
Carefully roll each rectangle up. Place on a platter and serve.
Makes approximately 18