1 box of baby arugula
4 ounces of sheep’s genuine roquefort cheese
4 baby cucumbers, sliced thin
4 small beets
2 tablespoons of fig mustard (dijon will work as well)
Juice of 1 lemon
Optional: 1 teaspoon of olive oil or cold-pressed flax oil
Freshly black cracked pepper
Fill a large pot with about an 1 inch of water, place steamer basket in pot and bring water to a boil. (If you don’t have a steamer basket, you can boil the beets for about 15 minutes or until tender when pierced with a fork.) Once water is boiling, lower to a simmer and add beets. Cover with a tight-fitting lid and let steam for about 10 minutes or until tender when pierced with a fork.
While beets are steaming, in a small bowl, whisk mustard and lemon juice together. Set aside.
Remove beets from pot. Let cool, peel and chop into bite-sized pieces.
In a large bowl, add arugula and cucumbers, beets. Top with roquefort cheese, dress salad and serve immediately.