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