Arugula and Beet Salad

Serves 4

Ingredients

  • 4 large beets, tops removed and scrubbed
  • Medium bag of baby arugula (or 4 handfuls)
  • 1 tbsp of olive oil
  • 1 inch (or 5 tbsp) of goat cheese, crumbled(I use goat cheese with fig)
  • ¼ cup of lightly chopped Walnuts (optional)

Directions

  1. Preheat oven to 400 degrees
  2. Coat beets with olive oil and wrap in aluminum foil. Roast for 1 to 1.5 hours or until you can pierce the beets easily with a fork. Let cool and then peel and cut up into small cubes
  3. In a medium bowl, combine arugula, beets, goat cheese and walnuts (if using)

Vinaigrette

Ingredients

  • 4 tbsp of extra virgin olive oil (cold pressed)
  • 2 tbsp of balsamic vinegar

Directions

  1. Combine in a small bowl until well combined (adjust to your liking)
  2. Pour over salad mixture and serve immediately